Thai · main

Butternut Squash in Green Curry Sauce

Butternut Squash in Green Curry Sauce reads sweetness 5.3, allium 4.9 and herbaceous 4.6 on Palate's 0–10 flavor X-ray — a Thai main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.2 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 3.2 / 10
• Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Sweetness 5.3 · Allium 4.9 · Herbaceous 4.6 · Heat 3.8 · Umami 2.9 · Salinity 2.9 · Nutty 2.5 · Richness 2.3 · Sourness 1.8 · Earthy 1.6 · Floral 1.5 · Fruity 1.4 · Warm Spice 1.2 · Bitterness 0.9

What's in it (11)

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
• 1/2 cup water
• 2 tablespoons chopped yellow onion
• 2 cloves garlic, peeled
• 1-inch piece fresh ginger, peeled and coarsely chopped
• 1 serrano chile, stemmed, seeded, and deveined
• 3/4 cup coarsely chopped cilantro leaves
• 1 teaspoon sugar
• 1 can (about 14 ounces) unsweetened coconut milk
• Salt to taste
• 1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

Time & effort: about 45 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 31.6 kcal, 1.2 g protein, 0.9 g fat, 5.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Place the squash and water in the slow cooker insert.
2. Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.
3. In a blender, combine the onion, garlic, ginger, chile, 1/2 cup of the cilantro, sugar, and coconut milk.
4. Blend until it forms a smooth green paste, then add salt to taste.
5. Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.
6. Serve garnished with the remaining 1/4 cup cilantro leaves and the Thai basil.
7. A nice crisp, off-dry white wine would be lovely here.

Dishes with a similar flavor shape

• Тавче Гравче (Tavče Gravče, Baked Tetovo Beans) — Macedonian
• Georgian Ratatouille (Ajapsandali) — Georgian
• One-Pan Chicken Enchilada Skillet — Tex-Mex
• Bombay Potato and Pea Curry — Indian
• Galayet Bandora (Tomatoes Fried in Olive Oil with Chilli) — Jordanian

Keep reading: what sweetness, allium, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.