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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.

Ingredients

1 medium butternut or acorn squash

6 to 8 Tbsp. vegetable oil, divided


1 large white onion, diced

1 tsp. fresh minced ginger



3 to 5 Tbsp. water

2 Granny Smith apples, cored and small diced


1 cup coconut milk

1/2 cup apple cider

1/2 lb. mild ground Italian sausage

1/2 lime, freshly squeezed

2 Tbsp. chopped fresh mint leaves

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • 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 ...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

    View full details
  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

    View full details

Directions

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 Ghost Pepper 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.