Curry-Roasted Butternut Squash

This Indian-inspired butternut squash works on its own as a side dish for meat or fish, but when served over basmati rice, it becomes a satisfying vegan meal-in-one.

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  • Servings: 6

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Ingredients

  • One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with olive oil, curry powder and ginger and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.

Contributed By Photo © Emily Farris  Published October 2014





471430 recipes/curry-roasted-butternut-squash 2014-03-06T05:56:14+00:00 Emily Farris fall|winter|roasting|christmas|thanksgiving|indian|side-dishes|6|basic-easy|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner october-2014 recipes,curry-roasted-butternut-squash 471430
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