Slow Cooker Saucy Thai Butternut Squash Curry.

This is that hands-off, come-home-to-something-wonderful dinner. Butternut squash simmers down into a silky, coconut-y curry with gentle heat and bright lime.

It’s simple, adaptable, and very fall—use what’s in the crisper, adjust the spice, and let the slow cooker do the heavy lifting.

I’ve decided that all Mondays are made better, and easier, with recipes like this slow cooker curry.

Things have been beyond hectic over here, and while I love it so much, and am so grateful for all the amazing opportunities and fun things we are doing with HBH, it’s definitely left me with much less time! I’m in NYC today for work, heading home late tomorrow, and as soon as I get home I will hit the ground running. Working on organizing the studio, projects I have yet to announce (but hinted about…), and upcoming content for HBH. I’m excited about it all, but again, it just means things are busy.

Pretty sure you all can relate, right?

Thankfully we have slow cooker recipes to help save the day.

Enter this curry that’s all things fall, all things healthy, and all things delicious.

This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients. It can also be made not only in the slow cooker, but in the instant pot as well.

Promise it is not too good to be true.

The details.

Come late September, butternut squash is positively my favorite vegetable to cook with. It’s sweet, savory, and so satisfying. I love pairing it with all kinds of things like, soup, pizza, pasta, Indian dishes, and even pancakes, it’s incredibly versatile.

So, I’m excited to share this curry. You ready to hear how to make it? OK cool, it’s super quick.

Add the cubed butternut squash, Thai red curry paste, coconut milk, and a handful of other ingredients to your slow cooker. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy!

Yes, it truly is as simple as that.

I served my curry over egg noodles with a handful of fresh pomegranate arils, but you could just as easily serve this with rice noodles or even rice. We decided that this is best with noodles, but make your own choice here, and use your favorite carb. Quinoa would be equally great!

As for the pomegranate, I love the sweet burst of flavor the arils give to the dish. They bring a pop of bright fresh color, and the flavor pairs extremely well with the Thai flavor happening in this curry. Also? I just love pomegranates and am very happy they are coming back into season. Expect to see lots of the pretty little jewels sprinkled throughout my recipes this fall.

Perfection in my eyes, and perfect for any night of the week, but especially a busy Monday night!

OH, and bonus? This is (almost vegan) and totally healthy. Cool. Cool.

Make-Ahead, Storage & Reheat

• Make-ahead: Chop squash/aromatics and refrigerate; measure spices/curry paste so morning assembly is quick.
• Storage: Cool, then refrigerate in airtight containers; flavors improve by the next day.
• Freezing: Freezes well; thaw in the fridge, then rewarm gently and re-brighten with lime.
• Reheat: Warm over low heat; loosen with a splash of water or coconut milk if thick.

FAQ:

Can I use pumpkin instead of butternut squash?
Yes—peeled, cubed pumpkin or kabocha works well. Expect slightly different texture; kabocha holds shape a bit better.

How spicy is this curry, and how can I adjust it?
Heat depends on your curry paste brand and amount. Start modest and add more paste or sliced chilies at the end; temper heat with extra coconut milk or a squeeze of lime.

What protein works best if I don’t want to keep it vegetarian?
Shredded rotisserie chicken, chickpeas, tofu, or a handful of shrimp stirred in at the end are easy wins. Keep proteins tender by warming just until heated through.

How do I thicken the sauce without cream?
Let it bubble uncovered at the end to reduce. For extra body, stir in a spoon of tomato paste or a little nut/cashew butter—both keep it dairy-free.

If you make this slow cooker saucy Thai butternut squash curry, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!