Crash Test Vegetarian

Vegan to Omnivore outreach program

Curry Roasted Butternut Squash

on December 21, 2011

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!

roasted butternut squash

  •  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.

 

 

 

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One response to “Curry Roasted Butternut Squash

  1. Kinenchen says:

    Okay, it’s official. I’m stalking you.

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