Coconut Curry Butternut Squash

Dec 30, 2018

By Chef Christine Moss, The Garden Cafe Woodstock

This is a great, easy recipe to prepare either overnight or all day while you are out and can come home to a warm meal.

Add fresh spinach and or cilantro at the end as you are serving. Eat it on its own, with rice or some quinoa.


  • 1 butternut squash
  • 1 large carrot
  • 1 red bell pepper
  • 3 cups or (2)15oz cans full fat coconut milk
  • 2 TBSP vegan butter
  • 1 TBSP curry powder
  • 1 TSP cumin
  • 1 TSP turmeric
  • 1 TSP salt
  • 1/2 TSP black pepper




  1. Peel, seed and cut into cubes the butternut squash. Place into the crockpot / slow cooker.
  2. Scrub clean the carrot, cut in half lengthwise and slice. Add to the crockpot. 
  1. Seed and then dice the red pepper and add to the crockpot. 
  1. Add the vegan butter, coconut milk and all of the spices to the crockpot. Stir together and cover with lid. 
  1. Set the crockpot to cook on “high” for 1 hour and then lower the setting to “low” and cook another 7- 8 hours.


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