Butternut Squash Roasted with Madras Curry

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Assemble all ingredients in a large mixing bowl and toss with the oil till all pieces are coated.

3. 3

   Pour contents onto a large cookie sheet or stoneware bar pan and arrange so that all pieces have plenty of room to roast and not steam.

4. 4

   Use two sheets if they cannot be placed in a single layer on the pan.

5. 5

   Put into the oven and bake for 2025 minutes, tossing once for even browning.

6. 6

   Cool for 10 minutes.

7. 7

   Optional toppings include: pomegranate seeds, toasted coconut (use the unsweetened kind you get in the ethnic markets or health stores), nigella seed (onion seeds also called kalonji).

8. 8

   These are found in Indian and Middle Eastern grocery stores.

9. 9

   Note: For convenience you can use one of those packages of pre-cut butternut squash to save the time of cutting up a squash.

10. 10

    This is my own creation.

11. 11

    I hope you will give this exotic but fun-tasting side dish a try next time you need some side dish inspiration.

12. 12

    Make it a main vegetarian dish and serve with some rice.

13. 13

    If you have been curious about Indian cuisine but have not ventured there in your cooking, do give this a try.

14. 14

    Enjoy!

No additional tips available.