Butternut Squash Curry: 20 Minute Dinner

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x
butternut squash curry
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  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 cups butternut squash, peeled and cubed in 1″ pieces
  • 1 jar Yai’s Thai Yellow Thai Coconut Curry
  • 1 medium tomato, seeded and diced
  • 1/2 red onion, diced
  • 1 handful spinach
  • 1/2 cup loosely packed cilantro leaves
  • 2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • Additional cilantro and lime to garnish


  1. Heat coconut oil in a large skillet over medium heat
  2. Once oil is melted and skillet is hot, add chicken, lime juice and salt
  3. Once chicken becomes half opaque and half white, add in butternut squash, onion full jar of Yai’s Thai yellow curry and cilantro
  4. Cover and let simmer for 15 minutes, stirring occasionally until butternut squash is fork tender and chicken is cooked thoroughly
  5. Reduce heat to low and add in diced tomatoes and spinach
  6. Stir to combine and let cook an additional 2 minutes, letting tomatoes soften and spinach wilt
  7. Remove from heat, garnish and serve
  8. It’s perfect on it’s own, or serve with cauliflower rice!
  9. *Note: if you chop the butternut squash into larger chunks, add a few additonal minutes to the cook time

Nutrition Facts:

  • Calories: 372
  • Sugar: 6
  • Fat: 23
  • Carbohydrates: 17
  • Protein: 26

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