Curry Ginger Butternut Squash

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.

Gather Up:

  • 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.

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