Squash & Sausage Ghost Curry
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Test Kitchen Approved Recipe

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

6 servings

Active Prep: 10 min
Cook: 1 hour


  • 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
  • 1/2 tsp. Minced Garlic
  • 3 to 5 Tbsp. Ghost Pepper Curry Powder*
  • 3 to 5 Tbsp. water
  • 2 Granny Smith apples, cored and small diced
  • 1 cup vegetable or chicken broth
  • 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

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


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.


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

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