Curried Butternut Squash Puree

Active Time: 10 minutes • Total Time: 10 minutes

Yields: 4 Servings

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  • 3 Tablespoons Vegetable Oil
  • 1/4 Cup Onion, minced
  • 1 Teaspoons Grated Fresh Ginger
  • 2 Teaspoons Madras Curry Powder
  • 2 Bags Earthbound Farm Frozen Butternut Squash
  • 1/2 Cup Peeled Apple (such as Granny Smith), coarsely grated
  • 3 Tablespoons Whole Milk Yogurt (optional)
  • 1 Teaspoon Fresh Lime Juice
  • Salt & Freshly Ground Pepper
  • Chopped Roasted Cashews, for garnish

Perfectly curried butternut squash? What more can you ask for — except that this recipe uses Earthbound Farms Organic Butternut Squash that’s pre-prepped for your convenience.

In a large nonstick skillet, heat the oil. Add the onion and ginger and cook over moderately high heat until softened, about 4 minutes. Stir in the curry powder and season with salt and pepper. Add the squash and apple and cook over moderate heat, stirring, until the squash is hot, about 8 minutes.

Transfer the squash to a food processor and puree until very smooth. Add the yogurt and lime juice, season with salt and pepper and puree once more. Scrape the squash into a bowl, garnish with chopped cashews and serve.

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