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Roasted Butternut squash Sauce with Curry and Coconut Milk

5 from 16 votes

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This Roasted Butternut Squash Sauce is seasoned with curry, thyme, smoked paprika, and other seasonings. It is cubed and roasted to perfection, then blended with coconut milk for a sauce that can go on rice, veggies, or pasta. 

butternut squash sauce over rice topped with pumpkin seeds in black bowl

Butternut squash is my new favorite winter squash. It has a mild, sweet, almost nutty flavor and is so versatile. Roast it and use it in a Buddha Bowl or salad. Mash it up and make soup – or in this case a yummy sauce!

When my sister, the high-end party chef, tells me “hey, I made this recipe you’ve *got* to veganize”, AND it happens to include my favorite winter squash, I jump on it!

Reasons you’ll love this roasted butternut squash sauce:

  • This tasty sauce is versatile- you can use it on rice, pasta, or veggies.
  • The flavor just pops with a unique combination of curry, ginger, garam masala, thyme, smoked paprika, and other seasonings.
  • Blending the roasted squash with coconut milk makes it rich and creamy and really satisfies.
  • It has an interesting texture with the creamy sauce and bite-sized chunks of roasted butternut squash.
  • Butternut squash is a powerhouse of nutrients so you can feel good about what you are eating – read more about the health benefits of butternut squash on WebMD.
  • butternut squash sauce on fork with rice

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    butternut squash sauce over rice with Pinterest text overlay

    Ingredients needed to make roasted butternut squash sauce:

    Don’t be intimidated by all the ingredients! Once you measure everything out, this recipe comes together pretty easily!

    For the oven – (roasting the butternut squash part)

    • butternut squash
    • onion
    • bell pepper
    • plum tomatoes
    • olive oil
    • dried thyme 
    • curry powder
    • smoked paprika
    •  onion and garlic powder
    • salt and black pepper
    some ingredients needed for butternut squash sauce included cubed butternut squash, bell pepper, onion, tomato. olive oil, ground pepper, dried thyme, salt, smoked paprika, onion and garlic powders

    For the stove-top (the sauce part)

    • 14 ounce lite coconut milk (you can use full-fat but it really isn’t necessary)
    •  dried mustard
    • garam masala 
    • nutmeg
    • ginger powder
    •  cayenne pepper
    some ingredients needed for butternut squash sauce including dried mustard, garam masala, nutmeg, coconut milk, dried ginger, cayenne pepper

    How to make roasted butternut squash sauce

    Step 1: prepare the vegetables

    Peel, de-seed, and cut the butternut squash into one-inch cubes. A butternut squash will yield about eight cups.

    You can often buy the butternut squash already peeled and cut in the produce department of your grocery store. If you prepare your own then read this guide on peeling and cutting your butternut squash for the least painful way to do it.

    Dice the onions, slice the bell peppers, and quarter the tomatoes. Put all the vegetables into a very large bowl and toss with the olive oil.

    Step 2: Mix the seasonings

    In a separate bowl, mix the thyme, curry powder, smoked paprika, onion and garlic powders, and salt and pepper.

    Toss together with the vegetable mixture.

    Step 3: Roast the vegetables

    Spread the seasoned vegetables onto a very large prepared cookie sheet or sheet pan. You might need two. I prepare my sheet pans by covering with a silicone mat, foil, or parchment paper. The foil or parchment paper will give you the easiest clean up.

    cubed butternut squash, bell peppers, and onions on a pan ready for roasting

    Roast till fork tender and slightly caramelized – about 55 minutes.

    Step 4: prepare the sauce

    Remove two cups of roasted vegetables from the sheet pan and set aside.

    Stir together the coconut milk and the other seasonings.

    Add in the remaining vegetables and with an immersion blender, mix till smooth. Bring to a low boil to heat through while you are blending.

    You can also use a regular blender and do it in batches. I just caution you to do this before it boils.

    Stir in the vegetables you had set aside. These give an interesting texture to your sauce. You now have a lovely, textured, flavorful roasted butternut squash sauce!

    Serving suggestions and optional toppings

    Serve over rice, pasta, or even roasted veggies. For a lower refined-carb option, I love spooning on top of spaghetti squash.

    Top with roasted shelled pumpkin seeds, red pepper flakes, and chopped chives.

    butternut squash sauce over rice topped with pumpkin seeds in black bowl

    For some other fabulous roasted butternut squash recipes from Veggie Fun Kitchen, try:

    The recipe for Roasted Butternut Squash Sauce

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    butternut squash sauce over rice topped with pumpkin seeds in black bowl

    Roasted Butternut Squash Sauce with Curry and Coconut Milk

    This roasted butternut squash Sauce is seasoned with curry, thyme, smoked paprika, and other seasonings. It is cubed and roasted to perfection along with onions, peppers and tomatoes, then blended with coconut milk for a sauce that can go on rice, veggies, or pasta.
    5 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Indian Fusion
    Keyword: Roasted Butternut Sauce
    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Blending and bringing to a boil: 10 minutes
    Total Time: 1 hour 35 minutes
    Servings: 6
    Calories: 150kcal
    Author: Cindy Rainey


    • oven
    • stovetop
    • immersion blender



    • 1 butternut squash peeled, deseeded, and cut into bite-sized pieces
    • 1 cup onion sliced
    • 1 bell pepper sliced
    • 3 plum tomatoes quartered
    • 2 teaspoons olive oil

    seasonings for roasting

    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1 teaspoon curry powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon black pepper

    coconut milk

    • 14 ounce lite coconut milk
    • teaspoon dried mustard
    • teaspoon garam masala
    • teaspoon nutmeg
    • teaspoon ginger powder
    • ⅙-¼ teaspoon cayenne pepper

    Optional toppings/garnish

    • pumpkin seeds
    • red pepper flakes
    • chopped chives
    • salt and pepper to taste


    • Preheat the over to 375°
    • Cover a large baking sheet with foil and spritz with cooking spray.
    • Peel, deseed, and cut the butternut squash into bite-sized pieces. Dice the onion. Slice the bell pepper into strips. Quarter the tomatoes. Place all cut vegetables in a large bowl.
    • Mix together the dry seasonings you'll be tossing with the vegetables: the dried thyme, salt, curry powder, smoked paprika, onion powder, garlic, powder, and black pepper.
    • Add the oil olive oil into the cut vegetables and toss to coat. Sprinkle the dry seasoninng mixture and toss around until the vegetables are well coated.
    • Turn the seasoned vegetable mixture onto a large baking sheet that has been covered with foil, parchment paper, or a silicone mat. Put the baking sheet in the oven and roast for 55 mintues.
    • When the roasting time is up, take the baking sheet of vegetables out of the oven. The butternut squash should be fork tender and some of the vegetables will have started to brown around the edges. Allow to rest while preparing the coconut milk mixture.
    • Open the can of coconut milk and pour into a medium-sized saucepan. Whisk in the mustard powder, ginger powder, nutmeg, garam masala, and cayenne pepper.
    • Measure out two cups of the roasted butternut squash and set aside. Add the remaining vegetables to the saucepan with the coconut milk. Bring to a low boil while blending together with an immersion blender. The mixture will be nice and smooth. Stir in the remaining butternut squash and continue to heat to desired temperature.
    • Pour on top of veggies, rice, pasta, or potatoes. Top with optional pumpkin seeds, red pepper flakes, and chives.


    This recipe was developed using a can of full-fat coconut milk. It makes it extra creamy. You can substitute lite coconut milk or even plant milk of your choice. You will save on calories and fat but me missing out on the super creamy texture.
    If you are oil-free then roast the vegetables without oil. 
    The sauce is fabulous served on top of rice, pasta, potatoes, or other vegetables like spaghetti squash. Only the ingredients for the sauce are included in the nutritional information. 
    The optional toppings are not included in the nutritional information.
    The cayenne pepper can be adjusted to your taste or left out entirely. 
    Serving size is about one cup.


    Serving: 1cup | Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 614mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14283IU | Vitamin C: 58mg | Calcium: 78mg | Iron: 2mg

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    By on September 29th, 2021

    About Cindy Rainey

    Veggie Fun Kitchen by Cindy Rainey
    Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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