Roasted Butternut Squash Curry
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Roasted Butternut Squash Curry

Roasted Butternut Squash Curry

with Fluffy Rice

This Roasted Butternut Squash Curry & Rice HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount


Butternut Squash




Garlic Clove


Green Beans


Basmati Rice


Tomato Puree


North Indian Style Spice Mix


Vegetable Stock Powder


Soured Cream

(Contains Milk)

Not included in your delivery


Water for the Curry


Water for the Rice


Nutritional information

Energy (kcal)574 kcal
Energy (kJ)2400 kJ
Fat15 g
of which saturates9 g
Carbohydrate94 g
of which sugars20 g
Protein14 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Medium Saucepan


Roast the Squash

Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). TIP: They need to be cut really small so they cook quickly. Pop on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.

Finish the Prep

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.

Cook the Rice

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Start the Curry

Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the onion. Cook until softened, 4-5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian-style spice mix. Cook for 1 minute, stirring continuously. Then pour in the water for the curry (see ingredient list for amount) and stir in the vegetable stock powder.


Add the green beans, stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid or some tightly fitting kitchen foil. Cook until the beans are tender, about 7-8 mins. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. When the beans are tender, pour in the sour cream and stir until completely combined. Remove from the heat if the butternut hasn't finished cooking.

Finish and Serve

Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray and stir gently until well combined. Bring the mixture back up to the boil on medium heat and add a splash of water if it's a bit thick. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and divide it between bowls. Top with your curry and enjoy!