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Fall Recipes - Roasted Curry Butternut Squash

In this post I share with you an easy recipe for flavorful Roasted Curry Butternut Squash. This is a perfect meal for Fall.

roasted squash in a bowl topped with cranberry chutney

Serving Suggestions

  • 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

  • olive oil

  • salt and pepper

  • 1-2 tsp each garlic powder and cumin

  • 1/2 tsp each cardamom and cayenne

  • 2 TBSP curry powder

  • spray oil


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.

Printable Recipe

Roasted Curry Butternut Squash Recipe
Download ODT • 219KB

Pin it for Later

roasted curry squash graphic for pinterest



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