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.
Slideshow: Roasted Vegetable Recipes
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
Freshly ground pepper
How to Make It
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.
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