Roasted Curried Butternut Squash
This Roasted Curried Butternut Squash is easy enough to be enjoyed as a simple weeknight side dish but is also plenty special to be part of your holiday dinner feast! Everyone will make a quick work of this warmly-spiced fall recipe, vegan or not!
Roasting this fleshy, nutty gourd intensifies its natural sweetness while the curry powder infuses it with a warm and deep earthy flavor. Enjoy its caramelized outer layer and soft and creamy center that is out of this world delicious!
Butternut squash is one of our fall and winter favorites! It always finds its way into our daily table or holiday meal plan. It is a very versatile ingredient that can be turned into a variety of beautiful dishes. We love making Butternut Squash Chips for snacking, Butternut Squash Soup on a cold day, or a Butternut Squash Burrito on game day! This Curried Butternut Squash recipe, however, is one of the most straightforward and fuss-free side dishes that you can ever make!
Why Make this Roasted Curried Butternut Squash
- Quick and Easy. It doesn’t get any easier than this! No special tools are needed to put this dish together. All you have to do is peel and slice the squash, toss with the rest of the ingredients, and bake.
- Pantry friendly. Once you have your butternut squash, the rest of the ingredients can be found in your pantry. Nothing flashy or expensive, just good ol’ spices and seasonings.
- Healthy. This low-calorie winter squash is high in fiber and is brimming with vitamins, minerals, and disease-fighting antioxidants. Your body will thank you!
Pick the Best Butternut Squash
It is important to choose squash that has a solid beige color. Keep an eye on some deep cuts, brown patches, or punctures as this may cause bacteria and mold. The bigger, the better rule does not apply here. Take hold of the vegetable; it should feel heavy compared to its size.
Ingredients
Creating this easy Curried Butternut Squash takes only a few simple ingredients. I have on the recipe card below the exact measurements.
- Butternut squash – It has a sweet, creamy, nutty flavor that makes it ideal for roasting. In case you cannot find this kind, acorn or delicata squash will do nicely.
- Olive or vegetable oil – will help achieve that caramelized, roasted texture.
- Curry powder – It’s a terrific ingredient to keep on hand because it’s essentially a pre-made spice blend that you can put on anything!
- Sea salt – Add a dash of salt to bring out the sweetness of this vegetable.
How to make Roasted Curried Butternut Squash
- Prep your squash. Remove the skin with a sharp knife while keeping the squash stable on the chopping board. Scoop out the seeds after cutting them in half. Some people prefer to roast it in half, but for this recipe, cut it into 1-inch cubes.
- Season. In a sheet pan, toss the cubed squash with sea salt, curry powder, and olive oil. Arrange the seasoned squash in a way that they don’t overlap. Place it in the preheated oven at 425 degrees F.
- Bake. Roasting time is 35-40 minutes or until squash is soft. Give them a stir once in a while roasting to give that even golden color.
- Serve it warm with your favorite entrees!
Tips when Making Curried Butternut Squash
Check out my article about Roasting Butternut Squash and find out everything you need to know about this yummy fall harvest!
- Cut the butternut squash into equal-sized cubes to ensure that they roast evenly.
- Add more spices! Curry goes well with this dish, but you have many options when it comes to seasonings. Squash pairs beautifully with cinnamon, but you can also add sage or cayenne to make it more savory.
- Don’t toss away squash seeds; they make a terrific afternoon snack. Simply clean, drain, and dry the seeds with a paper towel before baking at 300°F for 45 minutes to an hour or until crisp. And there you have it: something to eat while watching TV or a movie.
- Want to cut down on peeling and slicing time? You can go to your local grocery store and look for pre-cut squash. You’ll save time working on those orange gourds if you do it this way.
Storing Tips
Store any leftovers in the fridge for no more than 5 days in an airtight container. To reheat, warm gently in a skillet on the stovetop. You can also use the oven at 350 degrees F, or in the microwave for a few minutes. You can also freeze them for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
- Is there any way to make peeling the squash a little easier? Peeling a butternut squash may be a daunting task. I like to poke the gourd’s skin all over with a fork and then place it in the microwave on high for 3.5 minutes. Peel the skin off the squash with a paring knife after slicing it in half lengthwise.
- Is butternut squash a fruit or vegetable? Butternut squash, despite usually mistaken for a vegetable, is actually a fruit. It has a wide range of culinary applications and goes well with both sweet and savory dishes.
- What other spices can I use with butternut squash? Aside from curry powder, you have quintessential fall spices like cinnamon and nutmeg that work well.
Looking for other butternut squash unique recipes?
- Butternut Squash Burrito – Here’s a fun way to serve butternut squash that’s loaded with goodness that everyone will love.
- Creamy Curried Butternut Squash Lentil Soup – Perfect during this fall and winter season when our bodies crave a hearty squash soup that is high in protein and other nutrients to keep us warm and cozy.
Photos by Alfonso Revilla
Roasted Curried Butternut Squash
Equipment
Ingredients
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
- 3 Tablespoons olive or vegetable oil
- 2 teaspoons curry powder
- 2 teaspoons sea salt
Instructions
- Preheat oven to 425F. Get out a large sheet pan.
- Toss together squash, oil, curry powder and salt. (I do this on the sheet pan to avoid having to wash another dish.) Spread squash evenly on sheet pan.
- Roast for 35-40 minutes or until squash is tender and golden, stirring once or twice during the roasting time.
- Remove from oven and serve warm or at room temperature.
Nutrition
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