Recipes

Curry-Roasted Butternut Squash

Name: Curry-Roasted Butternut Squash
Total time: 50 min
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

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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

By Emily Farris

Updated on October 1, 2014

Curry-Roasted Butternut Squash — Photo: © Emily FarrisÂ

Active Time:

10 mins

Total Time:

50 mins

Yield:

6

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

Directions

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.