Monkfish is gently poached in a heavily reduced red wine and port mixture, before being paired with girolle mushrooms, charred sweetcorn, baby spinach and a punchy black garlic sauce. Photo by Holly A. Heyser. This butternut squash curry is a recipe we designed in the style of a Thai red curry. Fish is usually associated with white wine, but in this deliciously rich recipe from Tom Anglesea it's the red wine sauce that's the star of the show. Prep veggies: Prepping the shallot, garlic, ginger, and butternut squash is easily the most time-consuming part of this recipe, but once it’s done, the remaining prep is exceptionally simple.. See how to peel and cut a butternut squash here. Then I bought a fantastic cookbook by Yohannis Gebreysus called Ethiopia: Recipes and Traditions from the Horn of Africa.In it is a squash stew, but when you look closely, it is, essentially a butternut squash curry. ; Bloom the spices: I always recommend frying spices in oil (which is called blooming) whenever possible. I always grow butternut squash in my garden, and I often do so well I am at a loss as to how I might use all of them. Add the squash and cook over a high heat for two minutes each side. It can be made with different proteins like chicken, beef, shrimp, or tofu. How to make Butternut Squash Curry. 1. Heat a medium pan (I used 9 inches cast iron pan) over medium heat. This is a Thai dish with a sauce made with red curry paste and coconut milk. Melt butter, add cubed butternut squash and brown it on the sides, about 3-5 minutes. Pour in the stock, season with salt and pepper, and cook in the oven for 20-25 minutes, or until tender. Instructions. Pour in water, cover the pan with a lid and, reduce the heat to low and steam butternut squash for 10-15 minutes until squash is tender but still has a little resistance.