That post-Thanksgiving fridge. It’s a beautiful, slightly chaotic sight. You’ve got containers of turkey, a little bit of cranberry sauce, and… a lot of leftover roasted butternut squash. You love it, but you just can’t eat another bite of it plain.
What if I told you that leftover squash is your secret weapon for a 15-minute meal that tastes like it came from your favorite Thai restaurant?
Welcome to your new favorite weeknight recipe: creamy, savory, and incredibly fast Leftover Peanut Butter Squash Curry. We’re all about giving leftovers a second life here at Recipycle, and this one might just be better than the original.
🚀 Key Takeaways
- The Problem: You have leftover roasted butternut squash (or pumpkin) and are tired of eating it the same way.
- The Solution: This recipe transforms those leftovers into a rich, creamy curry in under 15 minutes.
- Why It Works: Using pre-cooked squash saves you over 30 minutes of prep and roasting time, making this the perfect fast meal.
- The Flavor: Savory, slightly sweet, and packed with umami from the peanut butter and red curry paste. It’s 100% vegan-friendly and easily made gluten-free.
Why You’ll Love This Leftover Curry
There’s more to this recipe than just speed. Here’s why it has become a staple in my kitchen:
- Incredibly Fast: I’m not kidding. Because the squash is already cooked and tender, you’re essentially just creating the sauce and warming everything through. It’s faster than ordering takeout.
- Budget-Friendly: This is the heart of
recipycle.com. You’re using an ingredient you already have, turning a simple leftover into a brand new, exciting main course. - “Secret” Depth of Flavor: Here’s a pro-tip: using roasted leftover squash gives the curry a deep, caramelized sweetness that you just don’t get when you boil fresh squash in the sauce. It’s a flavor shortcut that tastes complex and developed.
The Secret Ingredient: Your Leftover Squash!
The star of this dish is, without a doubt, the leftovers. This recipe is perfect for:
- Leftover roasted butternut squash
- Leftover roasted acorn squash
- Even leftover canned pumpkin puree! (Yes, really! See the FAQ)
In my experience, having about 2 cups of leftover cooked squash is the sweet spot for this recipe. But honestly? It’s super flexible. A little more or a little less will work just fine.
Ingredients You’ll Need
This recipe uses pantry staples, so you might already have everything you need.
- 1 tbsp Coconut Oil (or any neutral oil)
- 2-3 cloves Garlic, minced
- 1 inch Ginger, grated (a microplane zester works wonders for this)
- 2 tbsp Thai Red Curry Paste (Use your favorite brand. Check the label if you need it to be vegan)
- 1/3 cup Creamy Peanut Butter (Natural, unsweetened is best)
- 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk (Don’t use the ‘light’ stuff!)
- 1/2 cup Vegetable Broth (or water)
- 2 cups Leftover Roasted Butternut Squash, cubed
- 1 tbsp Soy Sauce (or Tamari for gluten-free)
- 1 tbsp Lime Juice, fresh
- Optional: 1 can (15 oz) Chickpeas, drained and rinsed (to add protein)
- For Garnish: Fresh cilantro, crushed peanuts, chili flakes
How to Make Leftover Peanut Butter Squash Curry (Step-by-Step)
- Sauté the Aromatics: Place a large skillet or pot over medium heat. Add the coconut oil. Once it’s warm, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Bloom the Curry Paste: Add the Thai red curry paste. What I’ve found works best is to stir the paste constantly into the oil for 1-2 minutes. This “blooms” the paste, unlocking its full flavor and aroma.
- Build the Sauce: Whisk in the peanut butter until it melts into the paste. Slowly pour in the can of coconut milk and the vegetable broth, whisking as you go until the sauce is smooth and creamy.
- Add the Leftovers: Bring the sauce to a gentle simmer. Add your leftover roasted butternut squash cubes and the optional chickpeas.
- Simmer & Serve: Let everything simmer for 5-7 minutes, just long enough for the flavors to meld and the squash to heat through.
- Finish: Stir in the soy sauce (or tamari) and the fresh lime juice. This brightens up all the rich flavors. Taste it—add a little more soy for salt or lime for zest.
- Garnish: Ladle the curry into bowls. Serve hot over rice, and top with a generous handful of fresh cilantro, crushed peanuts, and a pinch of chili flakes.
Easy Variations & Substitutions
This recipe is a template, not a strict rule.
- Make it Spicy: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper with the curry paste.
- Add More Veggies: Have other leftovers? Toss in leftover roasted broccoli, cauliflower, or green beans at the end.
- Change the Nut Butter: No peanut butter? Almond butter or cashew butter works beautifully, too.
- Add More Protein: Besides chickpeas, this curry is fantastic with leftover shredded Thanksgiving turkey added in the last few minutes of cooking.
Need ideas for what to serve this with? Check out our guide on 10 Creative Ways to Use Leftover Rice.
Frequently Asked Questions (FAQ)
Can I make this with fresh, uncooked butternut squash?
Yes, but it will no longer be a 15-minute meal! You’ll need to peel, cube, and roast the squash first (about 25-30 minutes at 400°F / 200°C) or simmer the raw cubes in the curry sauce for 15-20 minutes until tender.
What if I have leftover pumpkin puree instead of squash?
Go for it! This is one of my favorite substitutions. Whisk about 1.5 cups of pumpkin puree directly into the coconut milk and peanut butter mixture. It makes the sauce incredibly smooth and rich.
How do I store and reheat this peanut butter curry?
Store it in an airtight container in the refrigerator for up to 4 days. It reheats wonderfully in the microwave or in a pot over low heat. The flavors are often even better the next day!
Is this recipe vegan and gluten-free?
- Vegan: Yes, as written! Just double-check that your brand of Thai red curry paste doesn’t contain shrimp paste (most popular US/UK brands don’t, but it’s always good to check).
- Gluten-Free: Yes, simply use gluten-free Tamari or coconut aminos instead of regular soy sauce.
Conclusion: Give Your Leftovers a New Life
That’s all it takes. In just 15 minutes, you’ve saved your leftovers from the back of the fridge and transformed them into a warm, comforting, and absolutely delicious meal. This creamy peanut butter squash curry proves that leftovers are never boring.
For more information on the benefits of reducing food waste and using versatile ingredients, I highly recommend checking out this resource from the Harvard T.H. Chan School of Public Health on Winter Squash.
What’s your favorite way to use up Thanksgiving leftovers? Let me know in the comments below—I’m always looking for new ideas! And if you need more inspiration, check out our full .