This three-ingredient side dish recipe is simple, delicious and packed with flavor. Naturally gluten free and vegan, this dish is ideal for entertaining.
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.
Roasted Butternut Squash with Curry Spices
- 1 buttternut squash (peeled, seeded and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- salt and pepper (to taste)
- 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.
Find more easy weeknight dinner recipes on my Pinterest!