Loading recipe...
Roasted Butternut Squash with Curry Powder and Brown Sugar
A flavorful and slightly sweet side dish, perfect for adding warmth and spice to any meal.
Prep Time
15 minutes
Total Time
45 minutes
Calories
225
Level
Easy
Yields
4 servings
Cost
£0.46
Ingredients
Servings
4
1mediumButternut Squash(peeled, seeded, and cubed into 1-inch pieces)
£1.50
2tablespoonsOlive Oil(or other vegetable oil)
£0.15
1.5teaspoonsCurry Powder(Adjust to taste)
£0.10
1tablespoonBrown Sugar(Light or dark brown sugar)
£0.05
0.5teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack Pepper(or to taste)
£0.02
Total Cost
£1.83
£0.46 per serving
The Method
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the cubed butternut squash, olive oil, curry powder, brown sugar, salt, and pepper. Toss well to ensure the squash is evenly coated.
- 3
Spread the squash in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded for even roasting.
- 4
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Flip the squash halfway through for even cooking.
- 5
Remove from the oven and let cool slightly before serving. Serve warm.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (225g)
225 kcal / 941 kJ
Carbs
29.6g
11% of RDA
Fat
11.8g
17% of RDA
Protein
2.1g
4% of RDA
Detailed Breakdown
Fibre
4.5 g
15% of RDA
Sugar
10.8 g
12% of RDA
Sodium
293 mg
13% of RDA
Saturated Fat
1.7 g
9% of RDA
Chef's Tips
For extra flavor, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
You can substitute maple syrup for brown sugar for a different flavor profile.
Garnish with chopped cilantro or parsley for a fresh touch.
To test for doneness, pierce the squash with a fork. It should be easily pierced when ready.
Cooking Equipment
Oven
Baking Sheet
Mixing Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Roasted Parsnip and Beetroot with Balsamic Glaze
55 minutes
Coconut Curry with Chickpeas and Spinach
40 minutes
Lemon Herb Roasted Chicken and Vegetables (Gluten-Free)
60 minutes
Dairy-Free Roasted Vegetable and Quinoa Bowl with Tahini Dressing
50 minutes
Roasted Cauliflower and Cherry Tomato Medley with Balsamic Glaze
45 minutes
Roasted Butternut Squash and Cauliflower with Maple-Dijon Glaze
45 minutes
Roasted Leeks with Lemon-Garlic Dressing
45 minutes
One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing
45 minutes
Roasted Purple Sprouting Broccoli and Kale with Lemon-Garlic Dressing
30 minutes
Roasted Vegetable and Chickpea Quinoa Bowl with Lemon-Tahini Dressing
45 minutes
Roasted Butternut Squash and Cauliflower with Maple-Mustard Glaze
50 minutes
Roasted Carrot and Purple Sprouting Broccoli with Lemon-Garlic Dressing
40 minutes