Roasted Sweet Curry Squash Recipes

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ROASTED SQUASH



Roasted Squash image

I made this squash recipe one year for Christmas dinner because I was out of time, and it turned out so delicious that it has become a staple in our house.

Provided by fleischlosglücklich

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 7

1 butternut squash - peeled, seeded, and cubed
4 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
1 cup panko bread crumbs
1 tablespoon ground thyme
2 tablespoons butter, cubed and at room temperature

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
  • Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
  • Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 26.5 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 146.4 mg, Sugar 2.5 g

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY



Roasted Butternut Squash and Chickpea Curry image

Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!

Provided by Cupful of Kale

Categories     Mains

Time 55m

Number Of Ingredients 18

1 medium butternut squash (about 3-4 cups, cubed)
2 tbsp coconut oil
1 red onion
4 garlic cloves
Thumb sized piece of ginger
1 tbsp curry powder, medium
1 tsp garam masala,
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp hot chilli powder
1 tin (400ml) chopped tomatoes
1 tin (400ml) coconut milk
200ml vegetable stock
1 tin (400g) chickpeas
Salt and pepper
Chopped coriander
Basmati rice

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!

Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 154 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

ROASTED SWEET CURRY SQUASH



Roasted Sweet Curry Squash image

Roasting and honey make this a sweet side that pairs well with a verity of dishes. Prep time is the time it takes me to peel and cube the squash.

Provided by Debbwl

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs butternut squash, cut into cubes (about 4 cups)
cooking spray
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons lime juice
1 1/4 teaspoons curry powder
1/4 teaspoon chili powder

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!

Nutrition Facts : Calories 248.3, Fat 7.2, SaturatedFat 1, Sodium 17.4, Carbohydrate 49.2, Fiber 7.1, Sugar 16.2, Protein 3.6

ROASTED BUTTERNUT SQUASH WITH CURRY SPICES



Roasted Butternut Squash with Curry Spices image

This three-ingredient side dish recipe is simple, delicious and packed with flavor. Naturally gluten free and vegan, this dish is ideal for entertaining.

Provided by Liz DellaCroce

Categories     Side     Side Dish

Time 40m

Number Of Ingredients 4

1 buttternut squash (peeled, seeded and cut into 1-inch cubes)
2 tablespoons extra virgin olive oil
1 tablespoon curry powder
salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 1 cup, Calories 76 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 2 g

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