Cozy Butternut Squash + Chicken Curry (Weeknight Friendly)

This butternut squash and chicken curry is one of those meals that feels comforting without being heavy. Roasting the squash brings out its natural sweetness, which pairs perfectly with warm curry spices and creamy coconut milk. It’s simple enough for a weeknight, but flavorful enough to feel like something special.

Even better? It reheats beautifully, making it a great option for leftovers or meal prep.

Why You’ll Love This Recipe

• Balanced & filling: Protein, healthy fats, and fiber all in one bowl

• Simple ingredients: Nothing fancy or hard to find

• Customizable heat: Adjust the spice level to your liking

• Great for leftovers: Tastes even better the next day

Butternut Squash + Chicken Curry

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

• 1 chicken breast, cubed

• 1 large butternut squash (about 2½ lb), peeled, seeded, and cut into large chunks

• 5 Tbsp olive oil, divided

• Kosher salt, to taste

• 1 large red onion, coarsely chopped

• 3 cloves garlic, minced

• 2 Tbsp curry powder

• 1 tsp cayenne pepper

• 1 cup chicken broth or bone broth

• 1 (13.5-oz) can full-fat coconut milk

• Cooked rice, for serving (pre-cooked rice added directly to the pot)

Instructions

1. Roast the squash
   Preheat the oven to 400°F. Toss the butternut squash with 3 tablespoons olive oil and season with salt. Spread evenly on a rimmed baking sheet and roast until tender and golden, 35–40 minutes.

2. Cook the chicken and aromatics
   While the squash roasts, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, and cubed chicken. Season with salt and cayenne pepper. Cook, stirring occasionally, until the chicken is lightly golden and the onions are softened.

3. Build the curry
   Stir in the curry powder and cook until fragrant, about 1 minute. Add the 1 cup broth and stir to combine. Increase heat to medium and pour in the coconut milk. Simmer for about 3 minutes, stirring occasionally, until slightly thickened.

4. Combine everything
   Remove the skillet from heat. Once the squash is finished roasting, add it to the skillet along with the pre-cooked rice. Stir gently until everything is well combined and heated through.

5. Serve and enjoy
   Taste and adjust seasoning as needed. Serve warm.

Tips & Variations

• Milder version: Reduce cayenne to ½ teaspoon or swap for smoked paprika

• Extra protein: Chicken thighs work great here

• Vegetarian option: Swap chicken for chickpeas or lentils

• Serving ideas: Pair with naan, jasmine rice, or cauliflower rice

This is the kind of recipe that becomes a repeat — easy, comforting, and adaptable to whatever you have on hand. If you try it, save it for later… it’s one you’ll want again.I’m