I must confess that I didn’t measure a thing, and frankly I don’t think you need to for this. It’s just a simple and quick side dish, but I could easily just eat this as a main course. Clearly my relationship with butternut squash is a bit on the obsessive side.
Anyway, it’s really this simple. If you’re not a fan of curry, try Roasted Butternut Squash with Smoked Paprika!
- Peel and cut butternut squash (I just cooked one, but cook as many as you’d like) into about 1 inch cubes.
- Toss in olive oil until coated.
- Sprinkle with curry powder and salt to taste. Spread on a baking sheet (I lined with non-stick foil).
- Bake at 375 degrees for about 30-45 minutes or until desired tenderness. Toss/stir at the 15 minute mark, then every 10 minutes after that.