Roasted Butternut Squash With Curry Spices Food

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

Time 40m

Number Of Ingredients 4

Ingredients

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

SPICE-CRUSTED ROASTED BUTTERNUT SQUASH

Spice-Crusted Roasted Butternut Squash image

Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine.

Provided by CJAY8248

Categories Vegetable

Time 45m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb butternut squash, peeled, cubed (3/4 inch, 4 cups)
2 cups cipollini onions or 2 cups shallots, quartered
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 teaspoons olive oil

Steps:

Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.

CURRIED BUTTERNUT SQUASH SOUP

Curried Butternut Squash Soup image

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

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

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

Steps:

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

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