Roasted Butternut Squash Prawn Curry

Roasted Butternut Squash Prawn Curry

As much as I love tomatoes and a tomato sauce I do like to try different vegetable sauces. In the past I have used butternut squash with a variety of meats and even beans. I haven’t tried it with fish before so I thought I would try a prawn curry with a roasted butternut squash sauce.

When Howard and I didn’t have a child we would always order a curry. It was a long time ago but I don’t remember seeing a curry with roasted butternut squash on any menus. To be honest, I know tomato is popular but I love the squash sauce just as much. We love this curry and it’s one meal we will be eating again.

What unusual sauces do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4


  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Tablespoon
  • Baking tray
  • Blender
  • Sheet tray
  • Large saucepan
  • Colander


  • Prawns x 500g
  • Butternut squash x 300g
  • Carrot x 1 large
  • Onion x 1
  • Garlic x 2 cloves
  • Garam masala x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Mild, medium or hot chilli powder x 1 tsp
  • Dried mixed herbs x 1 tsp
  • Salt and pepper to taste
  • Olive oil x 2 tbsp
  • Chicken stock or bone broth x 250 mls
  • Coriander x 1 handful
  • Rice x 300g
  • Preheat the oven to 180°C or gas mark 4.
  • Cut the top and the bottom from the butternut squash.
  • Peel the skin with the vegetable peeler.
  • Next cut the squash lengthways and remove the seeds with the tablespoon.
  • Now cut the squash into 2 centimetre pieces and put into the baking tray.
  • Peel the onion and cut into 8 quarters.
  • Put these into the baking tray.
  • Now peel the carrot and cut into 2 centimetre chunks.
  • Put the carrot chunks into the baking tray along with the garlic. (Skin on)
  • Sprinkle over the garam masala, ground sweet cinnamon, mild, medium or hot chilli powder, dried mixed herbs and salt and pepper to taste.
  • Drizzle oil over the top and toss all the ingredients together.
  • Once the oven has preheated put the baking tray in and roast the vegetables for 30 – 40 minutes.
  • When the vegetables are golden brown, remove from the oven and leave to cool.
  • Once cool remove the skin from the garlic cloves.
  • Add the chicken stock or bone broth to the bottom of the blender and then put in the cooled vegetables.
  • Blend all of these ingredients together.
  • Once these ingredients are smooth, set them aside.
  • Meanwhile rinse the rice with water twice through the sieve.
  • Put the rice into the saucepan and pour enough water to cover it and then about 2 centimetres above that.
  • You may need more water than I have suggested above, so add the 250mls then if you need more add it.
  • Add in salt and pepper to your taste.
  • Turn the heat up and bring the rice to the boil.
  • When the rice is at boiling point, turn the heat down and leave to simmer on a low heat.
  • Go back to the rice and if there is a little water in the saucepan with the rice, turn the heat up and start to stir it until all the water disappears.
  • Set the rice to one side.
  • If using uncooked prawns put a large saucepan onto a high heat on the hob and add oil to the pan.
  • Once the pan is hot add in the prawns and cook on either side for 2 minutes or until the prawns turn pink.
  • Don’t cook for any long or they will taste rubbery.
  • Add the sauce to the large saucepan and heat through.
  • Chop the coriander and put into the saucepan as well.
  • Then add in the cooked prawns and stir these ingredients together.
  • Serve with the rice or quinoa and cooked green vegetable and enjoy.
Roasted Butternut Squash Prawn Curry

Roasted Butternut Squash Prawn Curry was a hit in this house. My husband Howard, son Ted and I all really enjoyed this dinner. It was packed with flavour and tasted amazing. The sauce could be made in advance of a meal and frozen. The dish also made delicious leftovers the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx