In this post I share with you an easy recipe for flavorful Roasted Curry Butternut Squash. This is a perfect meal for Fall.
As the veggie in a typical meat, potato, vegetable meal
Topped with Spiced Cranberry Chutney
As an ingredient in a Buddha bowl
In a Curry Butternut Squash soup
As a topping of an Autumn Salad (with Pecans and a Spiced Cranberry Chutney vinaigrette)
Watch Me Make It
1 medium onion
1 large (or 3 medium) carrots
1 moderate sized butternut squash
salt and pepper
1-2 tsp each garlic powder and cumin
1/2 tsp each cardamom and cayenne
2 TBSP curry powder
Chop the Vegetables: Clean, peel and chop the onion, carrots and squash into bite size pieces. Place in a large bowl.
Add spices: Add the salt, pepper, garlic powder, cumin, cardamom, cayenne and curry powder. Drizzle with olive oil until the veggies have a light glisten.
Place on baking sheet: Line baking sheet with aluminum foil or parchment paper. Spray with oil and place veggies on tray in a single layer.
Bake until tender and well done: Ovens vary, as do the size of chopped veggies. Bake at 400⁰F for 20-40 minutes. Stir around part way through cooking time. Cook until desired doneness.