This curry roasted butternut squash is a wonderful way to cook this versatile vegetable by imparting tons of flavour into the squash rather than adding the squash to flavours (curry being a great example).
Using the sugar gives a beautiful caramelisation to the flesh and also helps to firm it up so when you add it to other dishes, it won’t turn to mush.
Use any curry mix you like, here I have used Kashmiri for a real punch, but you choose. This method works well with other varieties of squash and pumpkins.
- 1 large butternut squash
- 2 tablespoons soft, dark, brown sugar
- 2 teaspoon Kashmiri spice mix or your favourite
- Tiny pinch of sea salt flakes
- Tiny pinch black pepper
Preheat oven to 180°C
Before you begin, line a baking tray with a sheet of greaseproof paper.
With a sharp chef knife (bread knife if you don’t have a chef’s knife) very carefully cut the squash into two and scoop out the seeds.
Using a small vegetable knife and again being careful, score through the squash length and cross ways taking care not to cut through the skin, you want the squash to remain intact.
Rub one tablespoon of brown sugar into each side, as you rub the sugar will start to melt and pour into the grooves you have just cut.
Using a fine sieve, sift 1tsp of the spice mix over each half – using the sieve will help to give an even layer.
Finally, sprinkle each half with a little salt and pepper. Put the squash onto the baking sheet and pop into the centre of the oven.
Roast for about an hour or until the squash is tender and the surface caramelised.
Remove from the oven and use in your favourite recipes. Mine is in a curry or even a side dish for a curry or any other spiced foods. The cold curried squash is delicious cold in a salad too.
Notes on Curry Roasted Butternut Squash:
- Use any squash or pumpkin you like, they all taste good.
- Ring the changes with different curry mixes.