Roasted Sweet Curry Squash Recipes

ROASTED BUTTERNUT SQUASH WITH CURRY SPICES

Steps:

• Pre-heat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
• In a medium bowl, toss together butternut squash cubes with olive oil, curry powder, salt and pepper. Spread on baking sheet in even layer and roast 25-30 minutes or until caramelized.

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.
• Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
• In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
• Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
• Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
• Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
• Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!

SWEET ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
• Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
• Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
• While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
• Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

ROASTED SWEET CURRY SQUASH

Steps:

• Preheat oven to 425-degrees and line a jelly roll pan with foil. Lightly spray the foil with cooking oil spray.
• Spread butternut squash cubes in single layer on baking sheet and give a light spray of cooking oil. Bake for 10 minutes, gently toss the cubes and bake another 10 minutes.
• Meanwhile in measuring cup whisk together the olive oil, honey, lime juice, curry powder and chili powder.
• After 20 minutes of baking the squash, drizzle the curry glaze over the top and toss to coat the cubes well. Bake another 5 -10 minutes till golden being careful not to burn.
• Spoon into a serving bowl and enjoy!