Kitchen notes · a little help before you start
Creamy Squash Curry Quinoa
Creamy squash over quinoa makes a warm, satisfying bowl when you want something gentle with a little curry flavor. The sauce catches around the grains, and a few soft squash pieces make it especially inviting.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Curries
A few quick notes
1. Cook quinoa in broth
Prepare the rinsed quinoa according to its package, replacing the cooking water with broth before making the squash sauce.
2. Wait for fork-tender squash
Simmer the chopped squash, garlic and onion covered until tender enough to pierce easily before moving them to the blender.
3. Keep the broth for blending
Transfer the cooked vegetables out of the pot but reserve their broth, adding it while blending as needed.
Get to know the ingredients
Squash choice
Butternut or Kabocha squash is included, peeled and roughly chopped before simmering with the garlic and onion.
Curry paste options
Yellow curry paste is listed with red curry paste allowed; blend it in after the squash puree is smooth.
Coconut milk
Add coconut milk with curry paste and salt to the first squash puree, then blend again to incorporate it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Creamy Squash Curry Quinoa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring sauce and quinoa together
Pour the squash sauce over the cooked quinoa, stir in cheese and any reserved squash pieces, then check the seasoning.
A little more help as you go
Keep a few squash pieces
Set aside some cooked squash before blending if you want soft pieces among the sauced quinoa when serving.
Aim for a thick soup texture
Add the reserved broth as needed while blending, stopping at the thick-soup consistency before adding the curry and coconut milk.
A few questions you might have
Does the onion need a separate saute?
It is peeled and roughly chopped, then simmers in broth with the squash and garlic before being pureed.
What if the broth does not cover the squash?
Add more water as needed to cover the vegetables during their covered simmer, then cook until the squash is fork-tender.
Does the cheese go into the blender?
Stir the cheese into the quinoa after pouring over the finished sauce, along with any squash pieces you reserved.
Is the quinoa blended with the squash?
Keep the cooked quinoa separate. Blend the squash mixture into sauce, then pour it over the grains and stir.
When should I adjust the seasoning?
After combining sauce, quinoa, cheese and any squash pieces, add the extra salt, pepper or herbs you want.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
