Hubbard Squash Coconut Curry

Hubbard Squash Coconut Curry

4.7 of 5 (3)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 7.4 g
  • Cholesterol: 1.8 mg
  • Sodium: 389.2 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Hubbard Squash Coconut Curry calories by ingredient
Report Inappropriate Recipe

Submitted by:


My favorite squash is Hubbard squash. I like to make this easy and delicious curry and serve it over brown rice or just have it plain. My favorite squash is Hubbard squash. I like to make this easy and delicious curry and serve it over brown rice or just have it plain.
Number of Servings: 8


    6 cups of diced blue hubbard squash
    1 can of coconut milk
    2 cups homemade chicken stock
    1 large onion
    3 cloves of garlic
    2 tsp. finely chopped ginger root
    2 jalapeno peppers, finely chopped (optional)
    1 tblsp. curry powder
    2 cups fresh green beans
    1 tsp. salt (to taste)


Hubbard squash is notoriously difficult to cut! Before you begin, throw the whole squash, on a baking sheet, into a 300 degree oven for 15 minutes. Now the squash will be easy to skin and dice.

In a large skillet over medium-high heat, pour half the chicken stock, the diced squash, and salt. Bring to a boil. Add the onion, peppers, garlic, and ginger, and let cook down until tender. Add the rest of the chicken stock, coconut milk, green beans and curry powder, mixing well. Depending on how thick you like your curry, let the mixture cook down until desired texture.


Number of Servings: 8

Recipe submitted by SparkPeople user LADYZHERRA.

Rate This Recipe

Member Ratings For This Recipe

  • This is a really delicious recipe! I substituted vegetable stock for the chicken and put in leeks instead of the peppers. - 2/5/13

    Was this review helpful?   yes  No
  • Our Hubbard squash had already been roasted thoroughly, so it was soft, which made a creamy soup. I put it in the crockpot & let it simmer for several hours. Included jalapeņo seeds & extra curry powder--it's fabulous! - 12/18/11

    Was this review helpful?   yes  No
  • Made this tonight, very spicy, just the way we like out curry.
    I didn't have 6 cups of squash, so I added a couple of chopped carrot. DH said he wanted some meat added next time, but he really liked it.
    - 9/1/09

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.