Butternut Squash Chickpea Curry – Boldy Spiced

This Butternut Squash Chickpea Curry is a vegetable-forward dish with natural sweetness from the squash, balanced by a noticeable kick of heat from Thai chile paste. It's boldly spiced rather than mild, making it a good fit for anyone who enjoys curry with some heat and depth of flavor.

This curry works well as a vegetarian main dish, but I often serve it as a vegetable-forward side alongside richer dishes such as Indian butter chicken. The combination of spicy, slightly sweet squash and hearty chickpeas makes it flexible enough to work in either role.

I usually make this curry using a whole butternut squash, especially when I’ve gotten a local fall or winter CSA food share delivery or visited the farmers' market. Peeling and chopping squash does take a bit of time, but it's a great way to use fresh, local ingredients. If you're short on prep time, pre-cut squash from the store works well here and makes the recipe quicker to prepare.

Jump to:

• Ingredients for Butternut Squash Chickpea Curry
• Choosing the squash (whole vs. pre-cut options)
• How spicy is this curry?
• How to make this recipe
• How I serve this curry
• Wine pairing
• Recipe card

Ingredients for Butternut Squash Chickpea Curry

Here are the primary ingredients for this tasty squash curry recipe:

• butternut squash
• chickpeas
• coconut milk
• roasted tomatoes – 1 can
• red curry paste
• fresh garlic, onion and ginger
• curry powder

A note on heat: The spice level of this curry can vary depending on the brand of Thai chile paste you use. I've found that some brands are noticeably hotter than others, so if you're using a new one, you may want to start with a smaller amount and adjust to taste.

Optional spice note: Cardamom adds a subtle aromatic note to this curry, but it's not essential. If you don't have cardamom on hand, garam masala works well as a substitute, as it typically includes cardamom along with other warm spices.

Choosing the squash (whole vs. pre-cut options)

I usually make this curry using a whole butternut squash, especially when cooking from a CSA or farmers' market. Using a whole squash takes a bit more prep, but it's a satisfying way to cook with fresh, local ingredients and gives you full control over the size of the pieces in the finished dish.

Cooking Chat Tip: When working with a whole squash, I often microwave it for 4 to 5 minutes first to soften the skin slightly, which makes it much easier and safer to cut.

If you're short on time, pre-cut butternut squash from the grocery store works can also work here and makes this curry more approachable on a busy night. The flavor and texture are very similar, so this is a good option when convenience is a priority.

I've also made this curry with other winter squash, such as kabocha or large acorn squash, with good results. When substituting, look for squash with a similar dense, slightly sweet flesh, and adjust cooking time as needed depending on how firm the squash is when you start.

How spicy is this curry?

This curry has a noticeable level of heat and is spicier than many packaged Indian-style dishes, though it's not meant to be overwhelming. If you're used to ordering medium spice at an Indian restaurant, you may find this a bit spicier. The natural sweetness of the squash along with the coconut milk helps balance the spice, but this is not a mild curry.

Most of the heat comes from the Thai chile paste, with curry powder adding warmth and depth rather than additional spice. I've found that the overall heat level can vary depending on the brand of chile paste you use, as some are significantly hotter than others.

If you're sensitive to spice or cooking for a mixed crowd, you can start with a smaller amount of chile paste and add more to taste. On the other hand, if you enjoy bolder heat, this recipe is easy to adjust upward.

How to make this recipe

This is a recipe where it really helps to have all of the ingredients prepped before you start cooking. Between peeling and chopping the squash, prepping the garlic and ginger, and measuring out the spices, I recommend doing the prep work first so the cooking itself can move along smoothly.

This is a recipe where it really helps to have all of the ingredients prepped before you start cooking. Between peeling and chopping the squash, grating the ginger, and measuring out the spices, I recommend doing the prep work first so the cooking itself can move along smoothly.

Butternut squash has a thick skin to peel before you start chopping. Be sure to have a good sharp vegetable peeler ready to go! I like the OXO peeler (Amazon affiliate link provided for convenience if you need one!).

Once you have the butternut squash peeled, then you have the task of removing the seeds. My go to trick — use an ice cream scooper with a sharp point to scoop out those seeds! This works for acorn squash too, as shown above.

Once everything is prepped, the curry comes together in a few main stages: sautéing the aromatics, building the spice base, and simmering the squash until tender before finishing the dish. Fresh ginger plays an important role here, adding a lively, bright note that balances the natural sweetness of the squash. I recommend using fresh ginger root rather than dried ginger, which work well in this curry.

Toward the end of cooking, I like to stir in a couple of handfuls of baby spinach. It wilts quickly, adds a boost of nutrition, and brings a nice pop of green color to the finished curry.

Once the squash is cooked through and the flavors have come together, the curry is ready to serve.

How I serve this curry

This butternut squash chickpea curry is flexible enough to work in a few different roles at the table. It can certainly stand on its own as a vegetarian main dish, especially when served with rice or another grain to soak up the sauce.

More often, I serve it as a vegetable-forward side alongside richer main dishes, such as Indian butter chicken. The combination of spicy heat, natural sweetness from the squash, and hearty chickpeas makes it a good counterpoint to more savory mains.

Leftovers also reheat well, which makes this a useful dish to prepare ahead and serve over a couple of meals. The flavors tend to meld as it sits, and it's easy to pair with different mains depending on what else you're cooking. I also like to use it as part of a healthy lunch bowl, using various items on hand, including this curry.

So keep this chickpea curry in mind when you need a good side for Indian food, or when you want a flavorful meatless meal.

Although I mention serving this recipe with Indian Butter Chicken, it leans more to a Thai style curry with the use of curry pasta and coconut milk.

I don’t publish too many butternut squash recipes in the summer time. But when I was thinking about dishes to make to serve with the Alsace white wines that were headed my way, I recalled this recipe had been waiting in the queue to get published. I correctly anticipated this curry recipe would be a great partner for wine from Alsace!

Some of you are here for the recipe, some for the wine…and hopefully, many of you are interested in both! Use the links below to navigate to what is of interest to you.

Wine pairing

When pairing wine with this butternut squash chickpea curry, I look for wines that can handle both the natural sweetness of the squash and the noticeable heat from the chile paste. Aromatic whites with good acidity tend to work especially well, refreshing the palate between bites.

I initially thought about trying several Alsace wines with this dish, but ended up focusing on a 2019 Willm Reserve Alsace Riesling (12% ABV), which proved to be an excellent match. Disclosure: the wine was provided as a complimentary sample.

This Alsace Riesling has green apple on the nose. On the palate, peach fruit with subtle undertones of minerality. It's well-balanced, with a long finish.

As expected, the Alsace Riesling from Willm pairs beautifully with the squash curry, refreshing the palate after the spicy curry and complementing the dish without competing with the flavors.

Maison Willm has been making high-quality Alsace wines for over 120 years and is located in the Barr region of central Alsace. The winery produces a range of classic Alsace styles, including Sylvaner, Gewurztraminer, Pinot Gris, and Pinot Blanc.

In addition to Riesling, Gewurztraminer is another variety I've enjoyed with this curry and other spicy dishes. Its aromatic profile and touch of richness can work well with spicy-sweet flavors.

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