So easy and flavorful, company worthy

Delicious! Would definitely make again!

added some cumin and complete seasoning and it came out amazing! My entire household loved it

Needed to simmer MUCH longer than stated. Came out ok. Tastes healthy. 😂

So flavorful! Served with quinoa to incorporate a bit of protein. Never thought to make butternut squash with a curry!

Flavors are right on point! So flavorful. I only used 1/2 a teaspoon of crushed red pepper because I don’t like anything too hot and I used 3-4 tablespoons of coconut cream instead of milk. I could have put more of the coconut cream, but the flavors were DIVINE so I didn’t want to change anything. Delish!

Mine was too tomatoey. Might be better with fresh tomatoes?

Delicious! I served it with barley, which added a nice texture to the curry. Will definitely make again

We love it. And it is so easy to make😘

Excellent recipe, family loved it. Great video about cutting the squash, too.

I only had low fat coconut milk and no coriander but it still turned out great!

This turned out absolutely incredible!! I used this for meal prep for the week and it freezes wonderfully! I made a few tweaks including using frozen kombucha squash, and frozen spinach, used an entire can of coconut milk, added a teaspoon of of paprika and a teaspoon of soul seasoning (which is a seasoning blend of cumin, onion, salt and other seasonings). I partially cooked the squash in the microwave to save cooking time. I thoroughly cooked the frozen spinach in the microwave and strained it so that the spinach would not add extra moisture to the recipe.

This recipe was so easy and the meal was so yum! Will definitely make it again.

Nice flavors, fits well with the butter squash but one can also experiment with other vegetables.

Very enjoyable. Had some extra lentils in the pantry so went ahead and threw those in and was great. Light sweetness, great flavors. Ate with quinoa. Very nice dish

I would make it again! super quick, easy and very tasty.

Simple and delicious recipe. I had to use kale because I didn’t have spinach available, and it was equally good, The pepper flakes add an extra kick to the spicy and flavorful curry and the butternut squash taste combines perfectly with everything else. I believe this recipe is great. My wife even said this was one of her favorite curries and that’s quite a statement because I cook all kinds of curries all the time. Obviously this goes to my list of favorite discoveries.

Wonderful, followed the recipe and came out perfect

Delicious and hearty. Will add water chestnuts next time

Great recipe. I added a bit more spices than the recipe called for. Definitely fulfilling and flavorful.

Turned out really well! I might have cut the squash too big but it’s fine I left out the coriander bc I don’t like cilantro and I couldn’t find crushed tomatoes at the store.... I also added a lot more salt I used a 3.5 qt pot (?) but would recommend a 5qt probably

It was pretty easy to make. The taste was great! The butternut squash takes some time to cube. And I used yellow curry paste instead of the powder.

Faith restored in vegan food!

Great flavour! Mine was a bit watery but that could be because I used diced tomatoes instead of crushed tomatoes. Will definitely be making this again

Super tasty! Next time I will use a bit less red pepper and a bit more liquid.

This is the only curry recipe I make now it’s that delicious

Definitely will make again. I used frozen squash. I used half a package of baby spinach- should have used the whole thing

needed a bit more salt.... other than that....tasty

Delicious, i will definitely make this again.

the flavors were a little odd to me, very sweet.