Best 4 Roasted Sweet Curry Squash Recipes

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Roasted sweet curry squash is a delicious and versatile dish that can be enjoyed as a side or main course. It's also a great way to use up leftover squash. The natural sweetness of the squash pairs perfectly with the warm and savory flavors of curry, and roasting intensifies the flavors of both. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, roasted sweet curry squash is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER



Roasted Spaghetti Squash with Curry-Shallot Butter image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

1 spaghetti squash (about 2 1/2 pounds)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 teaspoons mild curry powder
2 teaspoons minced shallots
1 teaspoon minced fresh cilantro
1/2 teaspoon kosher salt, plus more if needed
Finely grated zest of 1/2 lemon
Freshly ground black pepper
1/3 cup toasted pine nuts (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
  • Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

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

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

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 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

Categories     Side     Side Dish

Time 40m

Number Of Ingredients 4

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

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY



Roasted Butternut Squash and Chickpea Curry image

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

1 medium butternut squash (about 3-4 cups, cubed)
2 tbsp coconut oil
1 red onion
4 garlic cloves
Thumb sized piece of ginger
1 tbsp curry powder, medium
1 tsp garam masala,
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp hot chilli powder
1 tin (400ml) chopped tomatoes
1 tin (400ml) coconut milk
200ml vegetable stock
1 tin (400g) chickpeas
Salt and pepper
Chopped coriander
Basmati rice

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

Tips:

  • Choose the right squash: Look for a firm, heavy squash with smooth, unblemished skin. Acorn, butternut, and kabocha squash are all good choices for roasting.
  • Roast the squash at a high temperature: This will help to caramelize the sugars in the squash and give it a delicious, slightly crispy exterior.
  • Use a variety of spices: Curry powder, cumin, coriander, and paprika are all good choices for seasoning roasted squash. You can also add fresh herbs, such as thyme or rosemary, for extra flavor.
  • Don't overcrowd the pan: When roasting the squash, make sure to leave plenty of space between the pieces so that they can cook evenly.
  • Roast the squash until it is tender: The squash is done roasting when it is easily pierced with a fork. Depending on the size of the squash, this can take anywhere from 20 to 40 minutes.

Conclusion:

Roasted sweet curry squash is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or even a dessert. It is a great way to use up leftover squash and is also a good source of vitamins and minerals. With its sweet and savory flavor, roasted sweet curry squash is sure to please everyone at the table.

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