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!
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.
Creating this easy Curried Butternut Squash takes only a few simple ingredients. I have on the recipe card below the exact measurements.
Check out my article about Roasting Butternut Squash and find out everything you need to know about this yummy fall harvest!
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.
Photos by Alfonso Revilla
Leave a Reply