Squash is something I see at the grocery store all the time, my kids are never asking for it, neither is my husband so I tend to pass it by. Butternut squash alone is packed with potassium, Vitamin A and Vitamin C which gives me all the reasons in the world to be serving it more often.


This curry roasted squash leaves you with delicious, tender and crispy cubes that pair well with anything really. The squash is covered in warm spices and sweet notes making it a nutritious comfort food on a cold winter day!


What you need:


  • 1 butternut squash, peeled and cubed
  • 1 tbsp curry (I used Madras Curry Powder)
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 1 tbsp miso (optional)

Preheat oven to 400 degrees fahrenheit. In a large bowl add in squash, curry,brown sugar, olive oil, and miso. Toss until squash is coated with mixture. Place on baking sheet lined with parchment paper. Bake for 40 mins , turning every so often.



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