Photo by Michael Piazza / Styled by Catrine Kelty

Since I first tasted Three Nut Curry several years ago in rural South Africa, I’ve been recreating this dish made with three very different types of “nuts” (coconut, cashew and Butternut squash) at my home in Stow, the birthplace of Butternut squash. Over the years, I’ve played around with many similar recipes and came up with a version of my own that reminds me most of that authentic curry. I like to leave the squash pieces big and chunky if I’m serving it over rice, but the longer you cook it (and the smaller you dice the squash), the softer the squash will be and the better the stew will be for stuffing into a crepe or folding into a naan-like flatbread, just like I had it in South Africa.

Serves 6

3 pounds Butternut squash, peeled and cut into 1-inch chunks (about 6 cups total)
3 tablespoons olive oil
salt and freshly ground black pepper
1 medium onion, diced (about 1 cup)
1 serrano chile, minced, seeds and stem removed
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 cinnamon stick
6 dried bay leaves
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin seeds
½ tsp kosher salt
1 (14.5-ounce) can coconut milk
1 tablespoon lemon juice
1 cup salted and roasted cashews, chopped
½ cup packed cilantro leaves, optional, for serving
cooked basmati rice, for serving

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté half the squash in oil until squash is brown and beginning to soften, about 6 to 8 minutes. Season with salt and pepper and transfer to a bowl and repeat with another 1 tablespoon oil and the remaining squash. Set aside.

Heat the remaining oil in another large pan over medium heat. Cook the onion until deeply golden, about 12–15 minutes.

Add the minced chilies, ginger and garlic to the onion and stir. Then add the cinnamon stick and bay leaves. Cook, stirring often, about 2 minutes, then add the turmeric, coriander, cumin and salt and cook again, stirring, until the spices are fragrant, about 1 minute.

Return the squash to the pan with the onion. Add coconut milk and bring to a boil over high heat. Reduce the heat and simmer, partially covered and stirring occasionally until the squash is very tender, and the sauce is thick, about 20 to 25 minutes. Just before serving, season with salt and pepper to taste, then stir in the lemon juice and most of the chopped cashews; serve over basmati rice and garnish each serving with remaining chopped cashews and some cilantro leaves if desired. The stew is also nice stuffed into crepes or folded inside a naan-like flatbread.

This recipe appeared in the Winter 2024 issue as part of a larger story on Butternut Squash.