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. 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

  2. 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

  3. 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

  4. Made this a couple of days ago and it turned our really good. I am not a butternut squash person but it was just right in this recipe. Will definitely be making it again in the future.

  5. 5 stars
    This recipe is INCREDIBLE. I accidentally didn’t close my slow cooker lid properly, so at the two hour mark on high the recipe was a bit runny. To soak up some of the liquid, I actually cooked the noodles right in my slow cooker. I would definitely recommend this! Keep the lid slant a little bit to let the steam escape and then cook the noodles right in the pot. Maybe there’s another way to make this happen but yum, totally delicious!!

  6. 5 stars
    Perfect for a rainy day – creamy and delicious, without feeling guilty about it. I used spinach instead of kale, because that’s what I had on hand – only needed 1-2 minutes instead of 5 at the end to wilt into the curry.

    1. Hey Camil,
      Yes this would also work on the stove top:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 4 stars
    Perfect recipe for fall. Made this for a rainy Sunday evening. Full of color and delicious. I added boneless, skinless chicken thighs at the start and it was so full of mighty fall flavor.

  8. 1 star
    Use half the fishsauce, and one can of coconut milk. Also add some garlic and onion. Omit the water. Double the squash.

  9. 1 star
    Followed the directions, only added 1 cup of broth and no water. I used a slow cooker. This turned out the consistency of watery soup.. Very disappointed that I wasted all of those ingredients. I wish I had read the reviews first!

    1. Hi Caroline! I am really sorry this recipe did not turn out as expected. If there is anything I can do to help, please let me know! Otherwise, I hope you enjoy other recipes of mine! xTieghan

  10. Hello! I just tried this recipe tonight and I really loved how easy it was! It was super good, but I will say that my hubs and I were hoping for more ‘depth’ in the flavor. He’s a major sauce guy, and although he liked it, he thought something was lacking…and I agree. I don’t cook with curry much though, so I have no idea what to add. He thought maybe get sweetened coconut milk next time?

    Also, I don’t see water anywhere in the recipe but I’m seeing that in the reviews? Water in my case would lesson the flavor, I think?
    BUT…I’m totally sticking with you because I’ve loved EVERYTHING so far (hello Florentine Butter Chicken!). Thank you so much for all of your hard work! Suggestions on this recipe would be greatly appreciated!

    1. Hey Melissa,
      Thanks so much for giving the recipe a try! Did you happen to adjust the recipe at all? Which cooking method did you use? The slow cooker really allows you to cook the sauce down to get that good flavor. You could always add some curry powder to get extra flavor. I hope this helps for next time! xTieghan

  11. 2 stars
    This recipe was easy and pretty ands that’s why I didn’t give it 1 star instead of 2. As many others have mentioned it lacks flavor and is watery. I usually love your recipes, but this one is very forgettable.

    1. Hi Diane! I am sorry to hear that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan

  12. Sounds yummy! Please let me know if I could sub fish sauce with anything?

    What if I made it with almond or cashew butter as he is allergic to peanuts. Pistachios in a blender? What do you think?

    Thanks!!

    1. Hey Kathy,
      You can omit the fish sauce or use soy sauce, I would use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    This recipe is ah-mazing. I made it in my Instant Pot tonight and I can’t believe the flavor I achieved in such a short period of time. I’ve been making your recipes for 6 months now (probably 4-5 HBH meals per week) and I absolutely love your food. So does my family. This is my first time commenting, but I just want you to know that 1) I follow you on Instagram and have benefited greatly from your videos/posts, and 2) I truly look forward to making your recipes and I finally feel (as a 47 year old) like a…real cook. Cheering you on—thank you so much!

    1. Hi Carl! I am really glad my recipes have been turning out so well for you, especially during this time! Thank you so much for trying them! xTieghan

  14. 5 stars
    This turned out to be delicious! Perfect fall recipe. I served this over rice as a few others recommended and did not add any broth. Consistency was creamy and wonderful!

    1. Hey Hannah,
      You are going to use 2 (14) ounce cans, so 28 ounces altogether I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. Hi! This looks incredible! Do you have any recommendations for doing this on the stovetop rather than instant pot or slow cooker? Thank you!!!

    1. Hey Melissa! You can simple add everything up until the kale to a large pot on the stove. Set over medium heat and cook until the squash is tender, about 25-30 minutes. Then add the kale and finish as directed. I think that should work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  16. Hey Tieghan! Thinking of making this soon, but I don’t like kale and pomegranate is pretty pricey where I live. Any suggestions for substitutions? Thanks!

    1. Hey Kaley,
      I would just omit the pomegranate and use spinach in place of the kale. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    SO good. I rarely post comments but this recipe was to die for. Incredibly easy and a fast meal via the instapot and makes for great leftovers. This will be a monthly recipe for me!

  18. 4 stars
    I thought it was delicious, but I think I must use a strong fish sauce because it was a bit strong, and made it not palatable to the 10 year old in the house. Happy to be back cooking with butternut squash on this rainy cool fall-like night.

    1. Aw yes that sounds so cozy!! I am really glad this turned out so well for you, Megan! Thank you so much! xTieghan

  19. 5 stars
    I make a ton of your recipes and love them all but rarely comment (3 boys 7 and under will leave you with little time on your hands!). Anyhow, after reading some of the reviews on this recipe, I just had to say that I made it tonight and it was incredible! It was creamy and flavorful and perfect for the first cool evening of the season. I took a few things into account, after reading the reviews:
    No added water
    3/4 cup broth (mostly because it’s all that was in the open carton and I didn’t want to open another one. Figured I could add pasta water if the curry ended up too think)
    I left the squash pretty large—2” chunks. I think that allowed the squash to break down a bit, adding to the creaminess, yet leaving it large enough to still be chunks. Also, I left it cooking an extra 1/2 hour on high because my kids distracted me!
    So…this is very long but with fall upon us, I have to encourage people to make this! It was incredible! Also, if anyone is curious…we’re vegetarian with a peanut allergy so subbed almond butter for peanut and soy sauce for fish.
    Thanks for another winner!!

    1. Hi Stephanie! Thank you so much for trying this and so many other recipes of mine! I am really glad this turned out so well for you! I hope you all have an amazing week! xTieghan

  20. 5 stars
    Tieghan, your pictures and recipes always speak to me and I love trying them out! I’ve just turned on the slow cooker for this one and can’t wait for dinner tonight! Just one question, would you just add a bit more coconut milk to make it milder, as I’ll be serving this for my family’s dinner tonight? Will tag you on Insta if it’s a success!

    1. Hey Denise,
      Thanks for much for your kind message! Yes totally fine to add more coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. 1 star
    Just made this today and like many commenters, my curry also came out very watery and tasteless. I was very surprised as I’ve done several of your recipes and they were really good.

    1. Hi Claudia! I am really sorry to hear that. Is there anything that could have changed while making it? I would love to help! xTieghan

  22. 5 stars
    Thank you so much for this delicious recipe, my husband and I made this in our slow cooker and it was a delicious, warming treat – loved the ratios (and I added a few extra sneaky vegetables – even the kids didn’t notice!)
    Thank you

    1. Hi Jessica,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Susan,
      You can simmer on the stove on medium high heat for 30 minutes or until the squash is tender. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. 5 stars
    Delicious, eating it right now and the husband is also loving it. I only used 1/2 cup of vegetable stock (instead of 2 cups) and added a tsp of corn starch. A lot of the squash cooked down so it was perfectly thick and creamy – you could eat as a soup without any noodles if you want. Pomegranate seeds were great on it. Only things missing were kale (used spinach) and fresh cilantro/basil as i didn’t have these. Thank you for the recipe – putting it in my recipe box to make it again definitely! I’m sure i overcooked it but I don’t care, it’s excellent. Can’t wait for leftovers tomorrow.

    1. Hi K!
      It is so great to hear that this turned out so well for you! Thank you so much! I hope you love it even more with the basil/ cilantro! xTieghan

  24. We made this for dinner last night and it was very spicy. Unless you can handle spice, maybe try with 1/2 the red curry paste to start – you can always add more!

  25. 5 stars
    I love this recipe!! I’ve made it twice For guests since finding it only 3 weeks ago!
    One question, can I freeze it? If so, how long will it keep in the freezer?
    Thanks x

    1. Hey Bekah! Yes, this freezes wonderfully. It will freeze for up to 4 months. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  26. 2 stars
    Followed the Instant Pot instructions to a ‘T’, minus the extra cup of veg broth… This isn’t curry- it’s soup. Even tried thickening it with some cornstarch but still incredibly liquidy. The sauce, while tasty, was confusing over wide rice noodles.
    I would say– skip the broth altogether, add some heat (there is almost none) and pour over rice instead. This was a disappointment.

    1. Hi Summer! I am sorry this turned out too watery for you… Is there anything I could help you with? Please let me know! xTieghan

  27. 5 stars
    This recipe was SO incredibly good! The fish sauce gives it a nice umami funk and all the flavors work so well together! I loved the pop of freshness from pomegranate seeds. Definitely adding to my regular rotation. My husband loved it as well! He had it over rice noodles and I had mine over quinoa for some added protein.

  28. Can I substitute sweet potatoes for the butternut squash? I was thinking of adding raisins instead on the Pom seeds, any thoughts?

    1. Hi Lisa! Sweet potatoes will be great. Love that idea! And yes, raisins will work too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  29. I used frozen butternut squash and didn’t add the broth since I expected more liquid from the frozen vegetable. I set it in my instapot for the 8 minutes but the butternut squash was super mushy. Any ideas of what could have gone wrong?

    1. Hi Gabriela, the frozen butternut squash will automatically be mushy since it’s been frozen (once thawed, it softens). Cooking in the instant pot will only add to that. Next time, add the squash after cooking, then cook on saute for 5 minutes, until it is warmed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  30. 5 stars
    I have made this so many times, it is so warm, creamy and delicious. I am such a fan of this curry! For some added protein, I’ll sometimes add a hard boiled egg or add in some chick peas at the end. So delicious!!!

  31. 5 stars
    My boyfriend and I made this over the weekend for some friends coming over for dinner. We couldn’t find any butternut squash (nor and type of squash or potatoes Dx) so we subbed it with sweet potato, but oh my gosh. It was Amazing. The curry sauce was soooo delicious, and over the egg noodles!?! Loved it. Everyone loved it! We think we might try it again with chicken next time. Thank you for the recipe!

  32. This looks AMAZING, but I was disappointed to see that it is not actually vegetarian. What might one use that could replace the fish sauce?

    1. Hi Carolyn, you can use soy sauce to make this 100% vegetarian. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  33. First time using our Instant Pot…the instructions worked perfectly and the curry was yummy! The broth was a little thinner than we anticipated but cutting back on the veggie broth next time will probably fix that. The pomegranate seeds were just the right fi finishing touch 🙂

  34. 5 stars
    Hello! Cooked this. It was so good. Note: However, 7/8 minutes in the instapot was too long! The squash overcooked.

  35. 5 stars
    I made this for the first time last night and it was amazing! The only change that I made was to add tofu and it was absolutely delicious.
    The pomegranate gives a hint of sweetness to the dish and just brings everything together. Will definitely be making this again!
    Thank you so much for sharing this wonderful recipe!

  36. 4 stars
    Made this for lunch today in my Instant Pot. No water as mentioned in a lot of the comments (I think you’ve changed the recipe?). I used frozen squash. Mostly mush but tons of flavor! My red curry sauce must have extra spice because it’s super spicy (great for clearing the sinuses!) but still quite good. I put it over ramen noodles but I think it’d be better on rice. Will make this again with a different curry sauce and see. Thanks for another great recipe!

  37. 2 stars
    Hi, I made this today on the slow cooker for 3 hours (Instant Pot) with 2 cups coconut milk as described 1 cup broth. It came out as a soup, not thick or creamy at all and the butternut squash was cooked but firm. Will try again with less water. Thanks.

    1. Hi Jackie! I am sorry to hear that! Are there any questions I could help you with? Or anything that went wrong with the recipe? xTieghan

  38. 5 stars
    Delicious recipe, it was a hit at my potluck! However, if you leave it in the crock pot too long the squash will start to melt into the curry and not stay in chunks.

  39. 3 stars
    Was a but disappointed in this. Had the same issues as a few other folks — Came out a bit too watery and quite bland. Going to try to add some more spices and acid to see if I can bring out the flavors a bit more. Thanks for sharing the recipe though and nice plating in your photos!

    1. Hi! I am really sorry to hear that! Are there any questions I could help you with? I hope the acidity helps! xTieghan

  40. 1 star
    Taste:
    —Way too much Red Curry Paste, aka, very, very spicy
    —Overly sweet, yet flavorless broth
    —The broth tasted WAY better pre-cinnamon stick. Which is weird, considering the broth ended up tasteless at the end.

    Consistency:
    —WAY too much liquid in recipe (I got a thin soup using 2 cans coconut milk and 1C broth)
    —8 min in Instant Pot = mushy butternut squash
    —No need to cook the kale, just stir it in and the residual heat wilt it

    Verdict: Was super excited to make this, but it just didn’t taste good at all. In the slightest. I won’t be making this again or recommending it to anyone.

    1. Hi Alissia! Are there any questions I could help you with or anything that could have gone wrong with the recipe? I would love to help! Please let me know! xTieghan

  41. I was just introduced to your site and the recipes look wonderful. I wonder if you ever considered setting up your comments section like Deb from Smitten Kitchen does. I like how she has a tab for people who actually have made a recipe. It drives me crazy to just see people say “Looks wonderful.” “Looks yummy.” “I’d like to make it.” While I’m sure you enjoy those compliments it isn’t helpful to the home cook who is considering the recipe. Just my two cents. I look forward to trying some of the recipes so I can add comments.

  42. 1 star
    This one didn’t work at all for me. Not sure what went awry but it was lacking in flavour and pretty wet. I followed the recipe but it just was a flop for me. I trust you have good recipes (just found you) by the looks of your website. Sometimes these things happen, I guess. Thanks.

    1. Hi Michelle! I am so sorry to hear that! Are there any questions I could help with? Please let me know! xTieghan

  43. 5 stars
    This recipe was amazing! I was a little nervous about trying it because its not something id normally eat. I used maybe 1/4 cup curry instead of 1/3 and it was just right for me! Definitely chop the kale up pretty well.

    1. Hi Rachel! I am really sorry to hear that! Did you change anything about the recipe? Or have any questions to make this better for you? Let me know! xTieghan

  44. 5 stars
    Just made this tonight! It’s amazing. I read the other comments about it being too liquidy so I was hesitant to try it, but it’s exactly how curry is supposed to be! l only used one cup of veggie broth and added lots more kale and squash. So good!!! I will be making this one again!

  45. 5 stars
    This was SO delicious! I love how savory and comforting this is for the fall season. Its a great twist on a Thai dish. Its also so quick and easy with the Instant Pot, I was able to make two other dishes in addition to this in just two hours! Meal prep was so easy. I preordered your new cook book and I am so excited!! Thank you for this amazing recipe, I will be making this again!

    1. Hey Anne! Yes, frozen squash will work great! I would add it during the last 2-3 hours of cooking since it is already cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. 5 stars
    We bought our Instant Pot a few weeks ago and every recipe we’ve tried has been somewhat of a failure – until this one. We finally think we got it right! The flavors were SO yummy and I’ll take any opportunity to eat egg noodles.

    One note – the butternut squash fell apart (not mad about it) but I think next time we’d like it a little chunkier. Would it make sense to slightly reduce the cooking time? Add a sweet potato? Would love any suggestions.

    LOVE your recipes! Been making them for about a year now and I can’t wait to try your slew of other Instant Pot recipes!

    1. Hey Deb!! You could try cooking 6 minutes, I would think that would give you a more tender butternut squash cube! And love the idea of sweet potato, sounds delicious! Please let me know if you have any other questions. I am so glad you love this recipe…and other HBH recipes too! Thank you! xTieghan

  47. Reciple looks amazing and im making it tomorrow in the slow cooker. Just curious as to why you make it with pasta instead of noodles? Though you called tagliatelle noodles in the instructions which really confused me!

    1. Hey Tom! The only reason I like to use pasta instead of rice noodles is simple because my grocery store does not carry the thicker cut rice noodles, which is what I like best for this sauce. You can use whatever noodle you love most! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  48. Quite a delicious recipe! I made it on the stovetop by sauteeing the squash and ginger (and some thinly sliced onion) in a little olive oil and then adding the rest of the ingredients as instructed. It needs to cook around 45 minutes on the stovetop. I also put in a little brown sugar, and some mushrooms and fried tofu cubes to give it some more heft. Everyone loved it and it tastes just like real Thai takeout!

  49. 5 stars
    I made this with sweet potatoes and collard greens instead of the butternut and kale. It was so easy and delicious! I didn’t add any additional liquid (broth or water) based on other reviews and it came out great!

  50. Made this last night for guests. The first curry I have cooked. Turned out great. Used frozen butternut squash. Served with light brown basmati rice, a lime wedge and topped with roasted pumpkin seeds and paired with a CA pinot noir. Guests raved.

    The housed smelled wonderful as the crockpot bubbled.
    I’ve enjoyed your recipes as I ve gotten reacquainted with my crockpot.
    Thank you and best wishes,
    CO

    1. Hi Cindy! I am so happy this turned out amazing for you and your guests! I hope you continue to enjoy the recipes on my blog! xTieghan

  51. 4 stars
    Would like to give this a go, would I be able to leave out the peanut butter (or is there an alternative)

    1. Hi Eddie! It is more so for taste in there.. I think it pairs really well. Do you not like the taste or have an allergy? If it is an allergy I have heard that sunflower butter tastes very similar to peanut!

  52. 5 stars
    Yum! This recipe is delicious. And so simple. I added some broccoli last minute and even ate it without noodles. Delicious!

    1. Hi Carokro! I am sorry about that! I hope this recipe was still delicious for you. Are there any questions I could answer?

  53. I will try this – but making it VEGAN by using vegan fish sauce and not egg noodles. Then it will be GREAT, vegan and GF!!!

  54. Hi Tieghan. Yes I did use the slow cooker and I did not add any water to the recipe-other than that I followed all of your directions. I wonder if maybe the broth does not need to be added and this may have made it soupy? Thanks- Merry Christmas!

    1. hi! Sounds like your slow cooker just trapped in all the moisture. Try leaving the lid off the curry for 30 minutes to and hour before serving to thicken it up! Hope this helps!

  55. Hi there, I added 2 cans of coconut milk, seems like alot in proportion to the curry paste. Am I reading that right?
    Thanks! Love all your recipes!

    1. Hey Maggie! 2 cans is correct! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  56. 2 stars
    Made this today and was disappointed with the extremely soupy outcome. Followed directions to a T. Only the squash retained any of the flavor 🙁

    1. Hey Kate! Did you use the slow cooker? Was there any kind of change in the recipe? Any details would be helpful in problem solving. Sorry for the trouble!

  57. I’m going to make this tomorrow because it looks amazing. I was wondering if I could sub beet green for the kale as that is what I have on hand. I guess we’ll find out.

    1. Hi! I am sure beet greens will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  58. 5 stars
    My husband and I LOVE curries and I made this one last night for dinner. Delicious curry, thank you for sharing! We’ll be trying more of your recipes in the future, HBH! The only thing we’d do differently next time is to serve over rice or rice noodles instead of egg noodles.
    I also added crushed chili peppers to mine because I like a bit of heat.

    1. I am so glad this turned out so well for you Lesley! Thank you and I hope you love it with rice noodles.. YUM!

  59. Finally made this today;, with about 1 lb. diced chicken breast. Somehow I missed the instruction to add cinnamon and lime juice, so I used powdered cinnamon and juice after cooking. I also left out the kale and haven’t cut into the pomegranate yet. Served it over some leftover pasta and I think it soaked up some of the juice, which was nice. Beautiful, mild flavor, I think it got better as I ate!

  60. 5 stars
    Made this tonight and my husband said “this is restaurant quality good.” I added some crispy prosciutto on top and subbed Soy sauce for the fish sauce. Thanks for a fab recipe!

  61. 5 stars
    I made this for dinner last night and it was incredible!! I didn’t use my crockpot because I would have been away from the house for 10 hours (too long to cook this), so I made it in my cast iron pot. It was quick and easy to make and extremely delicious!! I will for sure be making this again!

    1. Hi Kaleigh, what kind of coconut milk are you using and what brand? I have not had this curdle one me before, so I am not sure what’s happening. Any details you can give me would be very help. So sorry for anything trouble!

  62. 4 stars
    I saw this on Instagram and had to make it as soon as possible! It was simple, completely delicious, and a great choice for my dairy-free family. I used a slow cooker and it was definitely very thin, as others commented, even with only 1c broth and no added water. The following night I reheated on the stovetop to reduce a little, added more kale, and finished cooking the egg noodles in the simmering curry. It was soooooo good!

  63. This was my first attempt at using the instant pot, and this recipe is drool worthy! Thanks for sharing such wonderful, wholesome recipes.

    1. HI! You can simmer all ingredients on the stove-top over medium heat for about 25-30 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  64. I have three quick questions for you: if I were to want to use quinoa, could I put it in the instant pot or slow cooker right in the beginning uncooked or do I do that sperately?
    I’m assuming chicken could go in in the beginning, although I bet beef would be delicious too.
    What’s a stick of cinnamon if I were to use powdered cinnamon?
    Thanks so much! This looks incredible!

    1. Hmm, I think adding it to the instant pot or slow cooker could work, but I have not tired it, so I do not know for sure. Chicken will be great! Use 1/2 teaspoon cinnamon. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  65. 4 stars
    Loved the curry! Recommend using Thai Basil *yum* and while we tried it with the noodles, we found we preferred it with jasmine rice to soak up the flavors.

  66. I don’t mean any disrespect, but I’m sorry to say, this recipe for Slow cooker saucy thai butternut squash curry with egg noodles was horrendously awful. It stunk and had absolutely zero flavour. I’m from the UK… we have all kinds of food in Britain. I’ve eaten West Indies curries, Moroccan tagines, Indian curries, Caribbean jerk, Hong Kong, Szechwan, Cantonese, Polish, Irish, Ethiopian, French foods. The point I’m trying to make is, there are a lot of foods and spices and flavours . My family and I didn’t really care for it.

    1. Hey Raine, so sorry you didn’t enjoy this recipe. Is there any questions you have that could maybe help you enjoy it? I really hope you can try some other recipes from my blog and enjoy them!
      Thank you for the feedback, it means the world for my blog!

  67. 5 stars
    Made this tonight via stove top. Simmered for almost an hour. Turned out perfect. Even added vegan chickn cutlets. Huge hit! Thank you!!

  68. We made this last night and loved it! The flavours were amazing – particularly liked the inclusion of the peanut butter which added a little more depth. However, the sauce was much too thin. Perhaps either the coconut milk or broth/stock could be reduced, particularly as more could always be added at the end. Thai sticky rice was a fab accompaniment!

  69. 3 stars
    I made this tonight. Easy. Mild flavor…. next time I’ll add more curry paste. It was very liquidy, hoped it would be more creamy saucy, and I didnt even add the 1 cup water. I can see it with double the squash if its this liquidy. Or maybe add chicken or shrimp.

  70. 1 star
    We were so disappointed in this recipe – no one in my family enjoyed and as the chef, I eat everything I make but also couldn’t eat more than a few bites so our beloved Meatless Monday became peanut butter and banana sandwich nigh. I believe there is a typo in the recipe…..the ingredients do not list water yet the instruction say to add a cup of water along with the coconut milk and broth (which I did), making this a very watery, tastesless soup, rather that a curry. The water from the butternut squash is too much here. I ended up pureeing in a blender to create something that might stick to the noodles but it was still a watery mess. I’ve made at least 30 recipes from HBH and enjoy most of them but this one needs some reworking in a big way.

    1. Hey Anne, I am so sorry this did not turn out for you. After reading your comment I went back to look at the recipe to make sure everything was correct and you are right, the water is a typo and should not be included in the recipe directions. I am so sorry and feel so bad that the curry didn’t turn out properly because of this error. I have adjusted the recipe to read correctly. In any case, thank you for bringing the typo to my attention. Again, so sorry for the trouble! Hope you continue to enjoy all the HBH recipes you try!

      Best,
      Tieghan

  71. It’s officially fall here in Anchorage so this seemed like a perfect thing to make on this wet & windy day! I cooked it in my pressure cooker (I have the power pressure cooker, not the instant pot) and cooked it for the recommended 8 min…..the butternut squash was over cooked and turned into mush so I didn’t serve it over pasta but served it as a soup! My friends are devouring it upstairs as I write this and asking for more 🙂 I’ll try cooking it for half the time when I make this again!

  72. 5 stars
    We made this for dinner tonight..it was awesome. Put it over noodles…will try it with rice next time to change it up. Definitely a keeper!

  73. I made this tonight in my slow cooker and as one other reader commented, it was very watery! Also, it seems as though the coconut milk separated some, leaving tiny chunks of coconut milk solids in the curry. The flavor is great, but it’s not pretty and smooth like yours at all!

    1. Yes, directions are included in the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  74. Made this tonight – it is so good – I used a thickener since there was a lot of liquid. I also think next time I will cut my butternut squash into larger pieces – ladled it over rice – excellent – thanks for such a great recipe

    1. No need to precook the butternut squash, use raw squash! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  75. 3 stars
    I love all of your recipes – when I say this one I knew I was making it right away. I will say, i crock potted the recipe for 4 hours and it was really watery, and looked nothing like the creamy goodness you made. Was that extra cup of water needed? I’m wondering if it would’ve been the right consistency without it. Just wonding what I did wrong ?. Thank you for continuing to share these lovely ideas!

    1. Hey Brittany! Hmm, not sure why this was liquidy for you. My guess is that your crockpot just held in more moisture than mine did. Try using only 1/2 cup water the next time. And then if you need to thicken, just leave the lid off the crockpot during the last 30 minutes of cooking. That will thicken it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  76. 3 stars
    Hi! First I am a huge fan of yours and literally cook your recipes daily. I made this recipe tonight in the instant pot exactly as the directions say and unfortunately it was a slight disaster. First, with the quick release, the curry itself ended up coming out of the valve, along with the steam, all over the kitchen. Once we finally got that sorted, the curry was super thin — it was more of a soup than curry. I think it might be worth reducing the liquid by almost half and leaving out the cup of water. I can see how this recipe works great in the slow cooker, just definitely needs tweaking for the instant pot.

    1. Hi Jess! I am so sorry about that! I will try this again and try to see what could have gone wrong for you. I hope you still try some other recipes of mine!

  77. This looks amazingly delicious! Being 0 in the know about instant pots and pressure cookers, I would also LOVE to know how you make this without one? Just all put into a pot and simmer?

    Thank you!

    1. Hi there! Yes, just put everything in a pot and simmer over medium heat for about 30-45 minutes. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  78. Made this last night as we had some butternut squash from the garden that needed to be used (mostly because I was tired of looking at it on the counter). I’m not a huge fan of butternut squash (to me, it’s “meh”), but I could eat this dish by the bowlful! The flavors went well together, nothing overwhelmed, the pomegranate seeds added just the right sweet “pop” & the slow cooker made the butternut squash all soft & silky. It was divine. I added a can of chickpeas at the end of cooking to boost the protein but I imagine tofu or shrimp would be good too. Definitely making this again! Thanks… your recipes are AWESOME!

  79. 5 stars
    This looks so amazing!
    T, any chance this can be made without slow cooker or instant pot? We live in Europe part time and I really don’t dee like investing in one over here!
    Thanks kindly!

    1. HI! Yes, of course! You can just simmer this on the stove over medium heat for 30 minutes or until the squash is tender. That should be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. I use Thai Kitchens Thai Red Curry Paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  80. Curry? CURRY!!!!!!!!!! LOL, there’s my lame Spongebob reference to the “chocolate CHOCOLATE” meme…but that being said, I adore Thai curry, especially anything with kabocha squash or potatoes! Butternut squash in a Thai curry seems delectable–I have tried it countless times with green curry and I love it every single batch!

  81. I have a long list of recipes to make Andy most of them are yours! We think exactly alike when it comes to food! Can’t wait to try this one!

  82. I literally can’t WAIT to hear more about what you have in store for HBH!! You’re definitely my favorite food blogger and I’ve been checking in on a daily basis to get inspired + see if you’ve announced anything special ;). Selfishly hoping it’s a workshop so I can attend and learn from ya haha!

    Happy Monday!

    xo

  83. Love how creamy and comforting this looks! I have yet to buy a butternut squash this fall, but need to ASAP! 🙂

  84. HI
    recipe looks awsome ! want to try soon.. one question: in the recipe method, you add 1cup of water but it is not listed in the ingredients ??? is the water part of the recipe ? not just a mistake?? thanks

    1. HI! Yes, the 1 cup of water is a part of the recipe and should be used. I do not include water in the ingredient list. So sorry if that is confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan