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Winter Squash and Shiitake Mushroom Curry


3 tablespoons vegetable oil
½ Blue Hubbard squash, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 small onion, finely diced
2 garlic cloves, minced
2-4 teaspoons curry powder
Pinch of cayenne
½ pound shiitake mushrooms, sliced 1/8-inch thick
¾ cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish


  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Add onion to the skillet, salt lightly and cook, stirring, 1 minute. Add garlic, curry powder and cayenne. Stir well and cook for 30 seconds more.
  3. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  4. Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
  5. Just before serving, stir in lime juice and garnish with cilantro leaves. Serve over rice, rice noodles or potatoes.