Curry Roasted Butternut Squash

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

curry butternut squash in a bowl

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.

peeling a butternut squash

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

Liz Scooping Seeds from Squash

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.

Liz Slicing Butternut Squash

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.

Liz Adding Spices to Squash
Roasted Butternut Squash Recipe

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.

Curry Spiced Butternut Squash Recipe

Your fork is waiting.

Curry Spiced Roasted Butternut Squash Recipe

Roasted Butternut Squash with Curry Spices

5 stars
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 minutes
COOK: 30 minutes
TOTAL: 40 minutes
Servings: 8



  • 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.


Serving: 1cupCalories: 76kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 4mgPotassium: 342mgFiber: 2gSugar: 2gVitamin A: 9973IUVitamin C: 20mgCalcium: 49mgIron: 1mg

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2 thoughts on “Curry Roasted Butternut Squash”

  1. 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.

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