Roasted Butternut Squash with Curry and Coriander

1. 1

   In a small saucepan heat the butter with the oil, the curry powder, and salt and pepper to taste over moderately low heat, stirring, until it is melted and in a roasting pan just large enough to hold the squash in one layer toss the squash with the curry mixture until it is coated well.

2. 2

   Roast the squash in the middle of a preheated 375F.

3. 3

   oven, shaking the pan occasionally, for 25 minutes, or until it is tender.

4. 4

   Season the squash with salt and pepper, add the coriander, and toss the mixture gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.