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!
1largebutternut squashpeeled, seeded, and cut into 1-inch cubes
3Tablespoonsolive or vegetable oil
2teaspoonscurry powder
2teaspoonssea 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.
Notes
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.