Green Sriracha Butternut Squash Curry

Difficulty: Medium | Makes: 2-3 Servings

A dish vibrant in color and flavor! Try our Green Sriracha Butternut Squash for a fun weeknight dinner.


For the Butternut Squash

  • 1 small butternut squash, peeled, seeded, and cut into 1/2 inch planks
  • Roland® Sea Salt
  • Neutral oil

For the Curry

For Serving


  1. Preheat your oven to 425 degrees F
  2. Line a sheet pan with parchment paper and drizzle with oil. Place each piece of squash on the sheet, drizzle with oil, and season with sea salt
  3. Bake the butternut squash for 10-15 minutes, or until the edges begin to brown. Add the drained baby corn to the pan and lightly drizzle with oil. Return the pan to the oven for another 10 minutes
  4. In a small saucepan over medium heat add oil, the garlic, and scallions. Sauté until fragrant (approximately 2-3 minutes)
  5. Add the water or broth, green sriracha, and water chestnuts. Bring to a boil (approximately 5-6 minutes)
  6. In a bowl add the organic coconut cream, using an electric mixer, whip the coconut cream until it reaches soft peaks (approximately 4-5 minutes)
  7. In a shallow serving bowl, add a ladle of curry and top with the butternut squash and baby corns. Add a dollop of the whipped coconut cream and garnish with chopped cilantro, lime wedges, and a drizzle of sesame oil
  8. Serve along side jasmine rice and enjoy!

In This Recipe

Toasted Sesame Oil

#87122 | 6.28 FL.OZ.

Jasmine Rice

#72480 | 17.6 OZ.