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    You are in: Home / Recipes / Butternut Squash Curry Recipe
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    Butternut Squash Curry

    Average Rating:

     2 Total Reviews

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    • on January 14, 2008

      Finally a vegetable dish that is new and different! I didn't use coconut milk since I am not a big fan. I used reglar milk, and put in a teaspoon of vanilla extract. And I used whole wheat spaghetti pasta. And I did add some red pepper flakes for spice. Thanks for this recipe!

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    • on May 23, 2006

      In the true spirit of fridge-cleaning, I did substitute some of the veggies in this: I missed out the cabbage, broccoli, carrots and water chestnuts, and added sweet potato, and also stirred in some spinach at the last minute. I also spiced it up a bit with a few chilli's. Very tasty!

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    Nutritional Facts for Butternut Squash Curry

    Serving Size: 1 (515 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 864.6
     
    Calories from Fat 284
    32%
    Total Fat 31.5 g
    48%
    Saturated Fat 26.1 g
    130%
    Cholesterol 0.0 mg
    0%
    Sodium 595.0 mg
    24%
    Total Carbohydrate 137.8 g
    45%
    Dietary Fiber 14.0 g
    56%
    Sugars 20.7 g
    82%
    Protein 14.9 g
    29%
    Detailed Nutrition Values About Nutrition Info
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