Delicata Squash Red Curry

with Black Rice & Thai Basil

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The cooler months bring their own bounty of delicious produce, including some of our favorite hard squashes—like delicata, the highlight of this dish. We love the rich flavor and smooth texture of delicata, and we love that—thanks to its thin skin—there’s no need to peel it before cooking. We’re roasting the squash first to brown it, then we’re simmering it with mustard greens in a broth of red curry paste and coconut milk. Served with black rice, a purplish variety with an almost fruity flavor, this warming, Thai-inspired meal is perfect for the autumn weather.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1 cup Black Rice
1¾ cups Coconut Milk
3 Scallions
1 Delicata Squash
1 bunch Mustard Greens
1 Lime
1 bunch Thai Basil
2 Tbsps Peanuts
2 Tbsps Red Curry Paste
1 1-Inch Piece Ginger

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Using a sturdy knife, cut off and discard the ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the stems of the mustard greens; roughly chop. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts. Quarter the lime.

3 Roast the squash:

While the rice continues to cook, place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork.

4 Start the curry:

Once the squash has roasted for about 15 minutes, in a large, high-sided pan (or pot), heat 2 teaspoons of oil on medium-high until hot. Add the ginger, white bottoms of the scallions and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

5 Finish the curry:

Add the mustard greens to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the mustard greens have wilted. Add the coconut milk (shaking the can before opening) and roasted squash. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the finished curry. Garnish with the basil, peanuts, green tops of the scallions and remaining lime wedges. Enjoy!