Here is a variation on roasted butternut squash that is super easy to make. The blend of curry with fresh cilantro and ginger add a little zip to this mild squash, while the raisins and honey add some balancing sweetness. It goes great as a side dish in a curry-themed meal, or by itself as a little post-workout carbohydrate refueling.
- 1 large butternut squash, peeled, guts removed, and cut into 1″ cubes
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger root, grated
- 1/4 cup unsweetened raisins
- 1 tbsp honey
- 1/4 cup fresh cilantro, chopped fine
- 1 tsp curry powder
Heat the oven to 500 degrees. Mix the grated ginger with the olive oil, then toss the cubed squash in it to coat. Spread in a single layer on a rimmed baking dish (we use our stoneware bar pans). Mix the remaining ingredients in a small prep bowl to make a sticky spice/herb/raisin blend. Set aside.
When the oven is warmed up, place the squash in and set the timer for 8 minutes. Check it when the timer goes off, and stir it around a little. If not tender yet (mine wasn’t), let it cook for another 5 minutes or so until it is tender enough for a fork to pierce easily. Remove from the oven and stir with the spice/herb/raisin blend from above until everything is coated. Transfer to a serving bowl and serve warm.