Thai Green Curry Butternut Squash Risotto with Cashews

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Thai Green Curry Butternut Squash Risotto with Cashews

An easy and simple meal, this butternut squash “risotto” has the same consistency of risotto, but is made with riced butternut squash. Cooked in Thai green curry paste and topped with a little crunch from cashews, you’ll be amazed by how flavorful this meal is. You can stir in cooked chicken for protein or some tofu! 

Thai Green Curry Butternut Squash Risotto with Cashews

If you’ve never tried ricing vegetables before and using them as a grain substitute, let this be your inspiration! Here, we take butternut squash, rice it, and cook it in a green curry paste with coconut milk as a Thai style risotto dish. It’s topped with crunchy chopped cashews for a perfect consistency!

I made two versions of this curry – one with chicken and one without, depending on your dietary preferences. If you don’t use chicken, I recommend using another protein – perhaps stirring in some tofu, some edamame beans, or your favorite plant based protein!

Thai Green Curry Butternut Squash Risotto with Cashews

I love green curry paste, it’s more subtle than red curry paste and it transports me back to our Thai vacation. The butternut squash is slightly sweet and cooks to an al dente texture that leaves you saying, “that’s not real rice?!” It’s that good!

How to make vegetable rice

  • Spiralize your vegetable OR chop it into cubes
  • Place the noodles or cubes in a food processor and pulse until rice like
  • Use the riced vegetable in a rice or grain dish

Thai Green Curry Butternut Squash Risotto with Cashews

Whether you use chicken or not, you’re going to love this butternut squash risotto! If you want to make more risotto-style dishes, try my Crispy Salmon with Butternut Squash Risotto next!



Serves 4

Thai Green Curry Butternut Squash Risotto with Cashews

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 4 cups cubed butternut squash
  • 1/4 cup raw cashews
  • 1 tablespoon coconut oil
  • ½ cup diced onion
  • 1 garlic clove, minced
  • 1” knob of ginger, peeled, minced
  • 2 heaping tablespoons green curry paste
  • salt and pepper
  • 1 (15oz) can lite coconut milk
  • if desired: 1 cup shredded cooked chicken
  • 1 lime, juiced
  • 2 cups baby spinach
  • to garnish: fresh cilantro leaves


  1. Place the butternut squash in a food processor and process until rice-like. Pour into a bowl and set aside. Wipe out the food processor and add in the cashews and edamame and pulse until chopped. Set aside.
  2. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion, garlic, and ginger and cook for 1 minute or until fragrant. Add the curry paste and stir until vegetables are coated. Add the butternut squash rice, season with salt and pepper, and stir well to combine for about 1 minute. Add the coconut milk and stir well to combine. If using chicken, add in the chicken here. Let the mixture cook for 5-10 minutes until butternut squash is no longer crunchy.
  3. Once butternut squash rice is about done, stir in the lime juice and spinach and let cook for 1-2 more minutes or until spinach wilts. Remove from heat, divide into bowls, top with cashews and edamame, and garnish with cilantro. Serve warm.

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Leave a Comment


Kim says:
There isn’t edamame listed in the ingredients. How much do you add to the processor with the cashews?
Becca G says:
I’m so excited to try this recipe! I only have frozen cubed butternut squash, how do you suggest defrosting to make into rice or can I rice-ify frozen and let it defrost while it cooks? Thanks so much! Xx
Meaghan says:
Cubed butternut Squash probably will not rice as well. You may just want to keep them cubed and enjoy this dish that way! It's versatile.

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