Slow Cooker Butternut Squash Curry

Slow Cooker Butternut Squash Curry is hearty, savory, and a great use of fall harvest vegetables. It gets bonus points for being vegan and free from the top nine food allergens!

This is one of my husband’s favorite fall recipes. He prefers the full 2 Tablespoons of yellow curry powder, while I like my curry on the mild side.

Either way, we both agree that it tastes great over rice with a side of naan.

Slow Cooker Butternut Squash Curry is filling and flavorful. It’s also a great way to add new flavor combinations into our usual fall menu.

Today I’m going to keep my comments short and sweet. So, are you ready to give this a try?

Do I have to use fresh butternut squash?

The short answer is no. You can always use a bag of frozen, diced butternut squash in this recipe. There is nothing wrong with using shortcuts, like frozen steamer bags of veggies. But if you have fresh butternut squash that needs to get used or it will become waste, then please, use it for this recipe!

Can I make Slow Cooker Butternut Squash Curry into a Deconstructed Meal?

Yes! A deconstructed meal is one that has been modified to serve some of the parts separately. The idea is that once a child (or adult) feels comfortable eating the separated foods, he or she will be ready to start trying the whole dish.

Deconstructed meals can help with:

• Picky eaters through increased neutral food exposures

• Young eats that require developmentally appropriate food options

• Individuals with food allergies, intolerances, or sensory processing disorders.

To make a quick Deconstructed Meal, serve Butternut Squash Curry along with sides red & orange bell pepper strips, rice, naan, and your favorite milk or milk-free alternative.

What are allergy-friendly substitutions for Slow Cooker Butternut Squash Curry?

As written, this recipe is free from the top nine food allergens. The coconut milk could be substituted for another dairy-free alternative if you have an allergy to coconut. As always, check every label, every time for individual ingredients.

How to make Slow Cooker Butternut Squash Curry:

Step 1: Wash your hands with soap and warm water. Gather your ingredients.

Step 2: Carefully peel the butternut squash and chop into ½-inch cubes. Seed and thinly slice the red pepper. Chop potatoes into ½-inch pieces.  

Step 3: Add butternut squash, red peppers, potatoes, and onions to a slow cooker.

Step 4: In a medium bowl, whisk together the vegetable broth and seasonings.

Step 5: Pour broth mixture over the vegetables in the slow cooker. Cover and cook on low for 4-5 hours.

Step 6: About 15 minutes before serving, stir in coconut milk. Serve with rice and/or naan.

Slow Cooker Butternut Squash Curry

Lisa Woodruff | October 17, 2022

• Prep time: 15-20 minutes
  
• Cook time: 4-5 hours
  
• Total time: 4-5¼ hours

No nuts | No eggs | No milk | No soy | No wheat | No fish | No sesame

Ingredients:

• 1 small butternut squash
• 1 red pepper
• 6-8 baby gold potatoes
• 1 small onion, chopped
• 2 cups vegetable broth
• 1-2 Tablespoons yellow curry powder
• ½ teaspoon cumin
• ½ teaspoon ground tumeric
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1¾ unsweetened coconut milk
  

Instructions:

1. Wash hands with soap and warm water. Gather ingredients and supplies.
2. Carefully peel the butternut squash and chop into ½-inch cubes. Seed and thinly slice the red pepper. Chop potatoes into ½-inch pieces.
3. Add butternut squash, red peppers, potatoes, and onions to a slow cooker.
4. In a medium bowl, whisk together the vegetable broth and seasonings.
5. Pour broth mixture over the vegetables in the slow cooker. Cover and cook on low for 4-5 hours.
6. About 15 minutes before serving, stir in coconut milk. Serve with rice and/or naan.