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#Butternut squash calories how to

Cut the butternut squash into cubes, slice the shallots, and mince the garlic. Prepare the rice – Ideally make the rice beforehand so that you can put the curry together when everything is done.Ĭut the vegetables – Gather the vegetables. Palm sugar is what's traditionally used but both brown sugar and white sugar also work. Seasonings – The curry sauce is often seasoned with fish sauce, sugar, and lime juice to give it a balanced flavor. You can also use hot water or vegetable stock. You can also use pumpkin or kobocha squash.Ĭhicken Stock – Used about ½ cup of stock to help deglaze the curry and achieve a good consistency. If you want to make your own red curry paste, check out the red curry paste recipe from Recipe Tin Eats.Ĭoconut Milk – Used 1 serving of light coconut milkīutternut Squash – I used ½ cup of Butternut squash. My favorite store bought brand is the Mae Ploy brand. While you can make red curry paste at home, given the heavy usage of red chili peppers, you can easily accidentally make a curry paste that is way too spicy.

Red Curry Paste – I used store bought red curry paste. I would advise against using chicken with skin, as it adds about 100 more calories per serving, largely from fat. You can also use boneless chicken breasts too, but it may be a little dry. White rice and jasmine rice work well too.Ĭhicken – I opted for boneless skinless chicken thigh for optimal texture.

1 tablespoon of olive oil adds a whopping 120 calories to the dish, whereas cooking spray is 0 calories.įor a detailed breakdown of each ingredients, their portioning, and how they make up the nutrition profile of the Butternut squash recipe, you may refer to the table below: Butternut Squash Curry

Use cooking spray – Instead of traditional oil for everything that was sautéd or fried.

Portion the rice and squash mindfully – I used 1 serving of brown rice at 160 calories and ½ cup of squash at 30 calories.

Both are essential to the curry flavor and 1 teaspoon of sugar is only 15 calories of sugar.

Portion sugar and seasonings mindfully – Used 1 teaspoon of sugar and 1 tablespoon of fish sauce.

Coconut Milk – Use light coconut milk - a serving of light milk is 45 calories vs 120 calories from normal coconut milk due to less fat content as the light version has less coconut cream.

Chicken – Opt to use lean protein like chicken thigh.

In this healthy butternut squash curry recipe, I used key ingredients swaps to make this a more macro-friendly and calorie-conscious dish.

#Butternut squash calories how to

🍎 Calories and Nutrition - How To Make It Healthy

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It's the perfect comforting dish that will warm your soul, especially during those cooler months of the year. 🍎 Calories and Nutrition - How To Make It Healthyīutternut Squash Curry is a Thai-inspired curry dish consisting of sweet butternut squash and chicken cooked in a delicious red Thai coconut curry.Using the same methodology for my other Thai curry recipes, I’m able to make this a low calorie and delicious curry that is macro friendly too. Thai butternut squash curry combines the warm flavors of curry with the classic fall vegetable of butternut squash to make the perfect comforting squash curry.