Curry Winter Squash Pasta Sauce

Seeing as it is officially spring, (or at least it’s supposed to be…) this dish isn’t entirely seasonally appropriate. But it’s delicious and I don’t really mind, and hopefully you won’t either. This dish just happened one day because I stumbled upon some winter squash puree in the freezer section of the grocery store on one of my recreational trips to Kroger. Yes, I enjoy grocery shopping and see it as a recreational activity. And yes, despite this “grocery store fetish” as my mother calls it, I still do have friends. What can I say, I’m just super hip happenin’. I decided to attempt to transform boring winter squash into a spicy curry sauce and I think it worked out pretty well. It is kinda random, pretty spicy, and very delicious. Basically, take up grocery shopping as a hobby and delicious foods shall result. I rest my case.

Ingredients: For 2-3 cups of pasta

  • 1/4 cup chopped pecans
  • 1/2 teaspoon dried oregeno
  • 1 1/2 cups puree of winter squash (available in the freezer section in most grocery stores)
  • 3-4 tablespoons soy milk
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Sriracha, (omit if you don’t like anything too spicy)


  1. Toast pecans & oregeno in a skillet over medium high heat for 1-2 minutes
  2. Add winter squash and cook until heated through
  3. Add soy milk (or regular milk) to the mixture until sauce reaches the consistency of a thick soup
  4. Add brown sugar, soy sauce, curry powder, pepper, & chili powder
  5. Add Sriracha to taste
  6. If sauce is too thick, add some pasta water to thin out
  7. Toss sauce over noodles and serve




2 thoughts on “Curry Winter Squash Pasta Sauce

  1. once again wonderful creativity I wish I could take the credit as your Mother…but as you know you have made me the better cook…love ya ma .Making shrimp jambalya-tonight.wish me luck,with Dad’s help of course..

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