Curried Butternut Squash Cream Sauce…A Velvety Treat!

curried butternut cream sauce ladled over sauteed vegetables and rice

Curried Butternut Squash Cream Sauce is well worth adding to your repertoire ~ totally delicious over sautéed vegetable medleys, steamed grains, rice, ravioli, pasta, polenta, omelettes….just about anything savory you can think of!!

slice butternut squash with a sharp strong chef's knife
Use care & a sharp strong chef’s knife when cutting butternut squash.

Begin with baking the butternut squash or a flavorful, smooth textured, winter squash of your choice. This may be done ahead of time, reserving 2 cups (500mL) of squash puree to use in this elegant sauce.

Winter Squash Baking Instructions:

1. WASH the butternut squash.
2. CUT off stem & ends before slicing down the center of the squash with a very sharp chef’s knife.
Cynthe’s TIP: Use care as the squash is very hard and the skin slippery. Don’t risk cutting your fingers!

sliced butternut squash cavities are packed with seeds
Sliced butternut squash cavities are packed with seeds

3. SCOOP out the seeds and any fibers. Discard them.
4. PLACE cut side down on a non-stick cookie sheet.
5. BAKE 25 minutes at 400F (205C) until squash is tender with the edges slightly caramelized.
6. REMOVE from oven, let cool slightly until you can handle the squash or use protective baking mitts.

baked squash still hot from the oven
Baked Butternut squash hot from the oven

Then prepare the squash for use in the cream sauce:
7. CUT off the cavities ends of the squash halves about an inch or two into the neck of the squash. (Save those thick necks for another meal like our Colorful Winter Confetti Bake.)
8. SCOOP the tender pulp off the skin, which will be discarded, into a large mixing bowl.
9. PUREE the roasted squash pulp with an immersion blender or in a conventional blender.

Classic ‘White’ Cream Sauce Recipe

Use the following recipe or your favorite cream sauce as the basis for this velvety, butternut squash sauce.

6 Tablespoons organic, salted Butter
*2 Tablespoons of your favorite Hot Curry Powder (I used Rajah brand)
6 Tablespoons organic, Unbleached Wheat Flour
1 cup (250mL) organic heavy cream
1 cup (250mL) organic whole fat milk
Sea Salt to taste
*2 cups (500mL) roasted Butternut Squash puree
*Omit for ‘Classic Cream Sauce’

add rajah brand hot madras curry powder to melted butter
Add Rajah ‘Hot Madras’ Curry Powder to the melted butter.

1. MELT butter over low heat in a small sauce pan.
Cynthe’s TIP: Take care not to burn the butter, spices, or flour in the first three steps.
2. ADD curry powder to melted butter and cook for 30 seconds to a minute or so, to toast the spices & bring out the aromatic bouquet.

flour being stirred into melted butter for a classic cream sauce
Flour being stirred into melted butter, step two in making a classic cream sauce.
stir flour into curried butter for the roux base
The flour and butter, are key ingredients in a roux cream sauce base.

3. STIR in the flour until the butter binds it into a grainy textured mass. In classic French Cuisine, this is referred to as a “roux.”
4. POUR the heavy cream and whole milk in slowly, stirring all the while to avoid any lumps of uncooked flour.

velvety smooth curried cream sauce
Thick, velvety smooth Curried Cream Sauce

5. Continue to COOK over medium-low heat bringing it to a gentle simmer until the sauce thickens. Do not boil over high heat! The finished sauce will be perfectly smooth with a velvety texture (a culinary triumph).
6. ADD sea salt to taste.

butternut squash puree ready to mix into the curried cream sauce
Smooth Butternut squash puree is gently hand mixed into the curried cream sauce.

7. ADD the butternut squash puree.
8. STIR by hand until smooth and well blended.

curried butternut squash cream sauce
Rich and flavorful, Curried Butternut Squash Cream Sauce is an elegant topping for a variety of dishes.

9. SERVE as an elegant sauce over vegetables, grains, egg dishes, or use as the base of wonderful soups. (Check out our Vegetable Medley Soup recipe.) This versatile sauce recipe makes generous portions, so you can feed a crowd or freeze the finished sauce for other meals.

onion, garlic, celery, cauliflower, parsley & cabbage prepped for saute
Prep a veggie medley sauté with onion, garlic, red pepper, celery, cauliflower, parsley & cabbage

We assembled a colorful vegetable medley sauté using that week’s CSA box from Valley End Farm.  Chopped the veggies into bite-size pieces and the cabbage into fat strips, since it cooks down considerably. Then we sautéed them in fresh virgin olive oil adding just a touch of sea salt.

veggie sauté with onion, garlic, red pepper, celery, cauliflower, parsley & cabbage
The vegetable sauté is a cheery melange of colors.

A pot of basmati rice was steamed alongside the sauté. We enjoyed a delicious simple meal that evening.

5 thoughts on “Curried Butternut Squash Cream Sauce…A Velvety Treat!”

  1. made this last night with my girlfriend. had it over rice with roasted veggies, and sautéed mustard greens on the side, and it was amazing. my house smelled heavenly all night, and it hit our tongues and stomachs in just the right way. it was like indian flavor all mixed up with that american comfort food feeling.

    great recipe!

  2. Dave ~ Delighted you gave this butternut cream sauce a go….and REALLY happy to hear both you & your sweetie liked it!!

    My family (hubby, grown son and me) thought it was amazingly tasty. Luxurious, too. I’m sure it would make a wonderful mac ‘n cheese sauce – with or without – the curry. Might also be delish seasoned with a deep, smokey chipotle.

    Appreciate your enthusiasm. Needed some of that today.

  3. Cynthe,
    I used to make a curry sauce for brown rice when I was in my 20s. Your recipe made me feel xx years younger! I will give it a try, and maybe I will make my own raw recipe. Thanks!

  4. Raw Food Guys ~ Well, anything that makes you feel younger…rates! Let us know if you develop a raw food version. It’s delish.

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