Butternut Squash Vadouvan Curry

Recipe Courtesy of Estate Chef Tod Kawachi

Butternut Squash Vadouvan Curry


1 lb Butternut Squash, peeled cubes

½ C Onions, diced

2 Tbl Butter

2 oz. White Wine

2 tsp Ginger, chopped

1 Tbl Vadouvan Curry spice

2 C Vegetable Stock

½ C Coconut Milk

Salt (to taste)

Pepper (to taste)


  1. Melt butter in a saucepot, gently cook onions until soft and translucent with a pinch of salt.
  2. Add the cubed squash and diced ginger and cook for 5 minutes, then add the curry spice and cook for 3 minutes.
  3. Add the white wine and simmer until evaporated, then pour in the vegetable stock and coconut milk.
  4. Bring to simmer and adjust seasoning.
  5. Serve with rice.

Enjoy Butternut Squash Vadouvan Curry with St. Supéry Napa Valley Estate Virtú

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