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
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.