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Slow Cooker Saucy Thai Butternut Squash Curry with Noodles. This most DELICIOUS autumn inspired curry is extra saucy, spicy, sweet, and served over egg noodles. Add all the ingredients to your slow cooker, turn it on, and forget about it. So easy, super healthy, warm and cozy. Perfect for the busy fall nights ahead.

overhead photo of Slow Cooker Saucy Thai Butternut Squash Curry

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.

overhead photo of Slow Cooker Saucy Thai Butternut Squash Curry in slow cooker bowl before cooking

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.

Slow Cooker Saucy Thai Butternut Squash Curry in slow cooker bowl after cooking

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, souppizza, 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.

close up overhead photo of Slow Cooker Saucy Thai Butternut Squash Curry

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.

side angled photo of Slow Cooker Saucy Thai Butternut Squash Curry

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.

Slow Cooker Saucy Thai Butternut Squash Curry with hands holding bowl

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!

Slow Cooker Saucy Thai Butternut Squash Curry with Noodles

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Calories Per Serving: 382 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/3 cup Thai Red curry paste
  • 2 cans (14 ounce) coconut milk
  • 1-2 cups low sodium veggie broth
  • 1 tablespoon fish sauce
  • 1 tablespoon creamy peanut butter
  • 4 cups cubed butternut squash
  • 1 stick cinnamon
  • 1 inch fresh ginger, grated
  • juice from 1 lime
  • 2 cups shredded kale
  • 1 pound wide egg noodles, such as tagliatelle
  • 1/4 cup fresh cilantro, or basil, roughly chopped
  • 1 pomegranate, arils for serving

Instructions

  • 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
    3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 
    3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!

Instant Pot

  • 1. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 8 minutes.
    2. Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Stir in the kale and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
    3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
    3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!

horizontal photo of Slow Cooker Saucy Thai Butternut Squash Curry

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Comments

  1. Hi Tieghan!
    So love your recipes – always the first I check out!
    For our Canadian Thanksgiving, I’m thinking about making this curry squash dish but wondered if I would be able to make it ahead and freeze until needed. If so, I’d just defrost, reheat, cook the noodles and combine? Also wondered, if I freeze, if it might be better to use sweet potatoes, cut into large chunks to avoid them being mushy? Let me known if you think this would work. Trying to gauge my times with a large crowd expected!
    Thanks,
    Dawne

    1. Hey Dawne,
      I think this would be totally fine for you to freeze without the noodles. You could do sweet potatoes or squash, either would be fine to use. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    This is just the kind of one-pan, few ingredients, simple recipe I love! Bonus points for being chock full of veggies and 2.5-year-old approved 🙂 I followed the instantpot instructions and was able to add twice the amount of kale because it was super saucy (in a good way). This allowed me to have even more great leftovers and get more veggies into our diets. My husband has already requested this to be added to the regular rotation, and I will happily comply!

    1. Hey Blayre,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  3. 5 stars
    This was delicious and so simple! I did not use fish sauce and the next time I make it I am going to add a chili pepper to the crockpot. Very nice and super impressive.

    1. Hey Danielle,
      Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan

  4. I would like to add chicken to this to up the protein. What do you think the best way to do that would be? Just add a chicken breast and let it cook? Cut the chicken into chunks and brown it beforehand?

    1. Hey Melanie,
      You can just add the chicken directly to the crockpot! I hope you love the recipe, please let me know if you have any other questions! xTieghan

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