ROASTED SQUASH
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
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
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
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
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
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
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
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
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
More about "roasted sweet curry squash recipes"
CURRY ROASTED BUTTERNUT SQUASH | MY HEART BEETS
From myheartbeets.com
5/5 (4)Estimated Reading Time 3 mins
- Cut the squash in half lengthwise and scoop out seeds. (you can see details/pics of how to cut squash above).
CURRY-ROASTED DELICATA SQUASH - GRAB A PLATE
From azgrabaplate.com
5/5 (9)Calories 78 per servingEstimated Reading Time 3 mins
- Add the salt, curry powder, turmeric, smoked paprika, garlic powder, and black pepper to a small bowl and mix together.
- Add the squash pieces to a bowl. Sprinkle the seasoning mixture over the squash, along with about 1 tablespoon of olive oil.
RECIPE: ROASTED BUTTERNUT SQUASH CURRY - IT'S A DANIELLE LIFE
From itsadaniellelife.com
Estimated Reading Time 5 mins
YOTAM OTTOLENGHI’S CURRY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
ROASTED BUTTERNUT SQUASH RECIPE (VIDEO) - CURRYTRAIL
From currytrail.in
Ratings 5Calories 70 per servingCategory Side Dish
ROASTED RED PEPPER AND SQUASH CURRY - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
Servings 6Estimated Reading Time 4 mins
- Set the oven to 465F. Place the 2 red peppers on a tray, and roast for 30-40 minutes. The edges should be browned.
- After the peppers cool, remove the stem and seeds, and place into a food processer/blender with the cooked butternut squash and garlic.
- In a pot, sauté onions and tomato in olive oil for 1-2 minutes. Add curry to the mix, and then add in the coconut milk.
ROASTED ACORN SQUASH AND SWEET POTATO SOUP - A BEAUTIFUL PLATE
From abeautifulplate.com
4.6/5 (41)Total Time 1 hr 35 minsCategory SoupsCalories 494 per serving
- Preheat oven to 400 degrees (Fahrenheit). Slice the acorn squash in half (lengthwise) and remove the seeds and guts–place cut side up on a large baking sheet, drizzle with 1-2 tablespoons of olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut side down on the baking sheet along with the acorn squash.
- Roast for 45 minutes to an hour, or until both the potato and acorn squash are fork tender and very soft. Remove from oven and when cool enough to handle, remove the squash and sweet potato flesh from their skin and set aside in a large bowl. Discard the skin.
- Meanwhile, heat the remaining tablespoon of olive oil in medium-sized soup pot. Add the onion and saute over low heat until soft and completely translucent.
- Add the ground ginger and garam masala and cook for an additional minute or two, stirring constantly, until fragrant. Add the vegetable broth, roasted squash, and sweet potato.Bring to low simmer, cover, and cook for an additional for 10-15 minutes.
ROASTED SWEET POTATOES AND BUTTERNUT SQUASH RECIPE - ZAGLEFT
From zagleft.com
Servings 4Estimated Reading Time 4 minsCategory Side DishTotal Time 35 mins
ROASTED BUTTERNUT SQUASH AND CARROT SOUP | NOW YOU'RE COOKING
From nowyourecooking.ca
Servings 4Calories 404 per servingEstimated Reading Time 3 mins
- Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Drizzle the garlic with a drop of olive oil, wrap it in a small piece of foil to prevent it from burning, and place next to the other vegetables.
- Transfer the roasted vegetables to the blender, and sprinkle in the turmeric, cumin, coriander, cayenne pepper, salt and pepper. Add the minced ginger, vegetable stock and puree the soup until smooth.
CURRY MAPLE ROASTED DELICATA SQUASH AND SWEET POTATO - UP ...
From upandalive.com
Servings 5Category Side Dish
- Add the squash and sweet potato to the prepared baking sheet. In a small bowl, whisk together the avocado oil, maple syrup, curry powder, cinnamon, sea salt and black pepper. Taste and adjust flavor, as desired.
- Pour oil mixture over vegetables and toss to coat. Spread vegetables evenly on the pan. Bake in prepared oven for 45 minutes, stirring halfway through.
- While veggies are finishing in the oven, dry toast your pecans, if using. Heat a small skillet over medium-high heat. Add the raw pecans and toast, stirring frequently for about 4-5 minutes, or until fragrant and a little darker in color. Set aside to cool slightly and then roughly chop. Sprinkle on roasted vegetables, once done.
ROASTED BUTTERNUT SQUASH CURRY WITH CHICKPEAS | HEINEN'S ...
From heinens.com
Servings 4Total Time 40 mins
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND SWEET ...
From thewimpyvegetarian.com
5/5 (2)Category Vegan Main or Side DishCuisine AmericanCalories 237 per serving
SOUP RECIPES: ROASTED SWEET POTATO AND COCONUT CURRY ...
From ctvnews.ca
Estimated Reading Time 8 mins
15 CREATIVE ROASTED RED KURI SQUASH RECIPES TO TRY | OH MY ...
ROASTED BUTTERNUT SQUASH SAUCE WITH CURRY AND COCONUT MILK ...
From veggiefunkitchen.com
5/5 (16)Total Time 1 hr 35 minsCategory Main CourseCalories 150 per serving
ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
BEST BUTTERNUT SQUASH RECIPES - OLIVEMAGAZINE
From olivemagazine.com
ROASTED SWEET CURRY SQUASH RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED BUTTERNUT SQUASH, COCONUT, AND CURRY SOUP RECIPE
From theworldnews.net
VEGETARIAN CURRY BUTTERNUT SQUASH AND SWEET POTATO SOUP
From simplysouperlicious.com
ROASTED SWEET CURRY SQUASH RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #side-dishes #vegetables #low-fat #vegetarian #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #healthy-2 #low-in-something #squash
You'll also love