Curry Roasted Butternut Squash

If you know me, you know I’m obsessed with Indian food and curries! This dish is one of my healthy go-to dinners: curry-roasted butternut squash, full of warm Indian-inspired flavors. I top it with fresh dill and pepita seeds for crunch and brightness. For an extra creamy touch, a few crumbles of goat cheese take it to the next level (if you’re into dairy). I use the ginger + turmeric spice blend from Health On You—highly recommend their blends for bold, nourishing flavor!

Curry Roasted Butternut Squash

Serves 2-3

Prep time: 10

Cook Time: 15

Total time: 25

INGREDIENTS

• 1 butternut squash

• 2 tbsp extra virgin olive oil

• 1 tbsp of curry powder

• 1 tbsp turmeric ginger spice blend

• Maldon (flaky) salt to-taste

• pepper to taste

• 1/2 bunch of fresh dill

• 1-2 tbsp pepita seeds

INSTRUCTIONS

1. Preheat oven to 400 degrees and line one baking sheet with parchment paper

2. Peel your butternut squash. Slice off the top and bottom then slice in half and remove the seeds. Next, slice into half moons, 1/2 inch thick.

3. Drizzle your parchment paper with olive oil then place your squash onto the sheet in one layer.

4. Sprinkle each piece of squash with with the curry powder, turmeric + ginger mix, salt, pepper, and a dash more olive oil.

5. Bake for 15 minutes or until the squash is cooked through and yummy.

6. While the squash is cooking, grab a few dill leaves and your pepita seeds for garnish

7. Remove squash from oven, taste and adjust your seasoning with salt + pepper, then garnish with fresh dill and pepita seeds.

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Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__