Skip to content
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

Test Kitchen Approved

Squash & Sausage Ghost Curry

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Savory Spice Test Kitchen

A spicy curried twist to the traditional autumn ingredients of squash and sausage.

Serving Suggestions

Cool down this curry by serving it with our Apple-Ginger Wild Rice or Caribbean Coconut Rice.

Recipe Notes

*Adjust amount of curry powder for desired heat level. 3 Tbsp. is quite hot but extreme heat lovers may want more.


1 medium butternut or acorn squash

6 to 8 Tbsp. vegetable oil, divided

Salt & pepper, to season

1 large white onion, diced

1 tsp. fresh minced ginger

3 to 5 Tbsp. water

2 Granny Smith apples, cored and small diced

1 cups vegetable or chicken broth

1 cups coconut milk

0.5 cups apple cider

0.5 lbs. mild ground Italian sausage

1/2 lime, freshly squeezed

2 Tbsp. chopped fresh mint leaves

Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details


Preheat oven to 400 degrees. Cut squash in half, remove seeds, and brush flesh lightly with 1 Tbsp. oil. Sprinkle with salt & pepper and place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min., or until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger, and garlic. Cook for 5 min., or until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp., depending on desired heat level) of curry powder, vegetable oil, and water together to make a paste. Stir curry paste into onions, then add apples, broth, coconut milk, and cider. Bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage, and cook until browned. Meanwhile, peel skin from cooled squash and cube into 1/2- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer, and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.