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Curry Roasted Butternut Squash

Name: Roasted Butternut Squash with Curry Spices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 buttternut squash (peeled, seeded and cut into 1-inch cubes); 2 tablespoons extra virgin olive oil; 1 tablespoon curry powder; salt and pepper (to taste)

LIZ DELLA CROCE

11/12/2019

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Updated:

08/07/2021

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This three-ingredient side dish recipe is simple, delicious and packed with flavor. Naturally gluten free and vegan, this dish is ideal for entertaining.

We love eating winter squash when the temps are cold outside. Whether it’s stuffed acorn squash, a creamy squash soup, or a roasted squash salad, my whole family loves this winter veg.

Hands down, my favorite squash of all time is butternut. Creamy, sweet, versatile and affordable, I just can’t get enough of it.

To prepare, start by peeling the squash with a high-quality, wide vegetable peeler. Next, cut off the wide bottom then cut it in half horizontally so that you expose the seeds. Carefully scrape them out with a spoon and either roast them or discard them.

When roasting butternut squash I like to cut them into bite-sized cubes but feel free to keep the squash in larger chunks if you prefer.

Next, it’s time to season with olive oil, salt, pepper, and spices. Curry powder is my go-to spice blend because it is made with a variety of warm spices including cinnamon, turmeric, ginger, coriander and more. Of course, the world is your oyster so feel free to season however you wish.

Next, roast the squash at 400 degrees until sweet, tender and caramelized – about 25-30 minutes.

Your fork is waiting.

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Roasted Butternut Squash with Curry Spices?

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Roasted Butternut Squash with Curry Spices

5 stars

Liz Della Croce

This three-ingredient side dish recipe is simple, delicious and packed with flavor. Naturally gluten free and vegan, this dish is ideal for entertaining.

PREP: 10

COOK: 30

TOTAL: 40

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8

Ingredients

▢ 1 buttternut squash (peeled, seeded and cut into 1-inch cubes)
▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon curry powder
▢ salt and pepper (to taste)

Instructions

Pre-heat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
In a medium bowl, toss together butternut squash cubes with olive oil, curry powder, salt and pepper. Spread on baking sheet in even layer and roast 25-30 minutes or until caramelized.

Last Step:

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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5 from 1 vote

2 responses to “Curry Roasted Butternut Squash”

Laurie

Yum!! Now on to the Farro Salad recipe! I could live (and practically do) on Butternut Squash in Fall and Winter!

Years ago, I had to get my finger glued from doing battle with a butternut squash. I’m still more likely to buy the whole squash rather than the cubes, more to save refrigerator space than money – I plunk the whole squash on the counter, where the cubes need refrigeration. But those cubes are pricey, too – 1.5 – 2X the whole squash equivalent amount of cubes. Here’s 3 tips how NOT to end up in urgent care at dinner time: 1)prick the squash and microwave it 2 minutes to soften it a bit; 2) have a knife sharpener and new veggie peeler handy so you’re not even tempted to work with dull, unsafe tools; and 3)treat yourself to a cut resistant glove. It’s worn on the hand that holds the vegetable you are cutting. They’re washable, plus you can wear a single use glove on top to keep things clean and safe. Great for your other big, sturdy winter veggies and onions, too.

Reply
1. Liz DellaCroce
  
  Oh my goodness!!! That’s such a great tip!!! Glad you enjoyed Laurie – happy new year!
  
  Reply