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 

Emily Farris
October 2014

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© Emily Farris 

Recipe Summary

active:
10 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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