How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curried Vegetable Pan Roast ?

You need 9 ingredients. The key ingredients include: 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash), 1 1/2 pounds brussels sprouts, halved, 2 large red onions, cut into thin wedges, 1 cup canola oil, and more.

Is Curried Vegetable Pan Roast suitable as meat & poultry?

Yes, Curried Vegetable Pan Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Curried Vegetable Pan Roast ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable Pan Roast Recipe

Name: Curried Vegetable Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash); 1 1/2 pounds brussels sprouts, halved; 2 large red onions, cut into thin wedges; 1 cup canola oil; Salt and freshly ground pepper; 2 tablespoons minced fresh ginger; 2 large garlic cloves, minced; 1 tablespoon Madras curry powder; 1 c chicken stock

Try this homemade Curried Vegetable Pan Roast recipe the whole family will love. Made with butternut, brussels sprouts, red onions and canola oil. Easy …

This Curried Vegetable Pan Roast relies on simple, everyday ingredients such as brussels sprouts, halved, canola oil, minced fresh ginger and large garlic cloves, minced. It comes together quickly and makes 4 servings, at about 2356 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon Madras curry powder
1 c chicken stock

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Quick Info

Servings
4 servings
Calories
2356 kcal
Category
Meat & Poultry

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Curried Vegetable Pan Roast

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