Best 3 Roasted Butternut Squash With Curry And Coriander Recipes
Embark on a culinary journey with our tantalizing Roasted Butternut Squash with Curry and Coriander, a symphony of flavors that will delight your taste buds. This vegetarian dish showcases the natural sweetness of butternut squash, roasted to perfection and infused with an exotic blend of curry and coriander spices. As you bite into the tender squash, a burst of aromatic spices dances on your palate, creating a harmonious balance between sweet, savory, and earthy notes. Accompanying this delectable main course are three irresistible recipes that elevate the dining experience: a refreshing Cucumber Raita, a zesty Mint Chutney, and a flavorful Jeera Rice. These accompaniments provide a range of textures and flavors, complementing the roasted squash while adding a touch of tang, freshness, and warmth. Prepare to indulge in a culinary masterpiece that celebrates the vibrant flavors of Indian cuisine.
Here are our top 3 tried and tested recipes!
ROASTED BUTTERNUT SQUASH WITH CURRY SPICES
Steps:
- Pre-heat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
- In a medium bowl, toss together butternut squash cubes with olive oil, curry powder, salt and pepper. Spread on baking sheet in even layer and roast 25-30 minutes or until caramelized.
Nutrition Facts : ServingSize 1 cup, Calories 76 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 2 g
ROASTED BUTTERNUT SQUASH
Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
- Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.
ROASTED AND CURRIED BUTTERNUT SQUASH SOUP
This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
Provided by lcpgh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g
Tips:
- Choose the right squash: Look for butternut squash that is firm and has a deep orange color. Avoid squash that is bruised or has soft spots.
- Peel and cube the squash evenly: This will help the squash cook evenly.
- Use a sharp knife to cut the squash: This will make the job easier and help you avoid accidents.
- Toss the squash with oil and spices before roasting: This will help the squash caramelize and develop flavor.
- Roast the squash at a high temperature: This will help the squash get crispy on the outside and tender on the inside.
- Serve the squash immediately: Roasted butternut squash is best when served fresh out of the oven.
Conclusion:
Roasted butternut squash with curry and coriander is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to add some extra vegetables to your diet and it is also a good source of vitamins and minerals. The curry and coriander give the squash a unique and flavorful taste that will surely please your palate. So next time you are looking for a healthy and delicious side dish, give roasted butternut squash with curry and coriander a try. You won't be disappointed!
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