In the Kitchen: Roasted Curry Butternut Squarsh

This is a very simple recipe for butternut squash that sustains its earthy flavor while kicking it up a notch with the curry flavoring. The prep is really simple and just a matter of mixing once you've broken down the squash.

Butternut squash can be a bit of a beast to break down. I start by chopping off the top and the bottom and then start cutting straight down, barely peeling the skin on the bottom half in small sections until I make it all the way around, then I do the same to the top. I always use a spoon to remove the seeds.

Ingredients. There are very few.

What you need:

1 Butternut Squash, cubed (1-2 inches)
2 Tb. melted butter
1 Tb. Olive Oil
1 Tb. Sweet Curry Powder
Salt and Pepper to taste

The plan:

Preheat oven to 400 degrees. Cube squash and mix all ingredients together. Spread on baking sheet and cover with foil. Bake covered for 20 minutes. Uncover and switch to broil setting, stirring every 10 minutes until golden brown.

I especially liked this recipe because the squash had a chewy outside with a soft inside. The outside didn't get crisp like a roasted potato but it is different enough in texture to give your pallet a little diversity. Plus, the curry/squash pairing is killer. Definitely one of my favorites!