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A healthy lifestyle + food blog, with the mission of making healthy eating simple, easy & delicious.

Curry Roasted Butternut Squash

Curry Roasted Butternut Squash // simply real health //A recipe inspired by the Winter Meal Plan.

And my new favorite January snack.

Because simple + “barely a recipe” are my jam.

And maybe welcomed now more than ever, after wrapping up the glittery, swoon-filled and fancy holidays.

I just want back to my simple and easy.

To good, clean food. That’s satisfying. And warm. And makes me feel restored.

Like I’m treating my body like gold. Wrapping her up in some special love.

The tiniest thank you for all that she does. Especially this past month.

But, simple doesn’t have to mean boring. And easy doesn’t have to mean bland.

Not around here, at least.

Come on.

You gotta have a little spice in your life. To keep things interesting.

My version [food wise, at least], today.

Curry Roasted Butternut Squash

Ingredients:

1 butternut squash, cut into bite sized cubes + seeds scooped out [or buy pre-cut squash pieces]

drizzle of olive oil

sprinkle of curry powder, sea salt + pepper

sprinkle of nutmeg (optional)

Curry Roasted Butternut Squash // simply real health //

Directions:

Preheat oven to 400. Line a baking sheet with parchment paper. Cut ends off of squash (keep the bottom to roast as I did above if you’d like). Slice the squash down the middle and then cut each half in half. [If you are totally confused what I mean, watch this video]. You can keep the pieces big (see above), or continue cutting into bite-sized cubes if you prefer.

Scoop out seeds and seed membrane and discard [unless you want to save the seeds to roast as well]. Place squash pieces on the baking sheet and drizzle with olive oil. Rub it in well with your hands so they are evenly coated. Then sprinkle sea salt, curry powder and pepper over the top (generous on the curry). Nutmeg is a great addition too if you have it. Roast for 30-35 minutes or until easily pricked with a fork or browned to your liking. Add another dash of curry powder for color before serving.

Tips: Best served hot, but cold is good too. A great breakfast, snack, lunch or dinner side with your favorite greens. You can also try other varieties of squash as well.

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4 comments on “Curry Roasted Butternut Squash

  1. hhmomma
    January 13, 2014

    I have such a hard time likening butternut squash, but I love this concoction – and it’s so simple! I’ll keep you posted!
    Stephanie
    http://www.hhmomma.wordpress.com

    • Yes, let me know how it goes for you! Roasted in coconut oil with nutmeg is another one of my favorite ways to eat it :)

      • hhmomma
        January 14, 2014

        Oh my! I do know English.. That would be the second time I found a horrible grammar mistake.
        I wonder if my iPad is up to something….

        Nutmeg sounds good too!

  2. Marshall
    March 6, 2014

    Hi would you mind letting me know which webhost you’re working with?

    I’ve loaded your blog in 3 completely different internet browsers and
    I must say this blog loads a lot faster then most. Can you suggest a good hosting provider at a fair price?
    Thanks, I appreciate it!

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