Roasted Butternut Squash with Indian Spices
A flavorful and healthy curry featuring roasted butternut squash infused with aromatic Indian spices. Perfect as a main course or a side dish.
Equipment
- 1 Baking Sheet
- 1 Large Bowl
- 1 Large pot or Dutch oven
Ingredients
Butternut Squash
- 1 medium butternut squash peeled, seeded, and cubed
Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper optional
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
Curry
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 14.5 ounce canned diced tomatoes undrained
- 13.5 ounce coconut milk
- 0.5 cup vegetable broth
- 0.5 cup cilantro chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the squash is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Pour in the diced tomatoes (undrained), coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.
- Add the roasted butternut squash to the curry sauce. Stir gently to combine. Cook for another 5 minutes to heat the squash through. Garnish with chopped cilantro before serving. Serve hot with rice or naan bread.
Notes
For a vegan version, ensure your vegetable broth is vegan-friendly. You can also add other vegetables like spinach or chickpeas to the curry for extra nutrients and flavor.
