Best 4 Roasted Sweet Curry Squash Recipes
**Roasted Sweet Curry Squash: A Symphony of Flavors and Textures**
Prepare to tantalize your taste buds with the delectable Roasted Sweet Curry Squash, a culinary masterpiece that seamlessly blends the natural sweetness of squash with the aromatic warmth of curry spices. Savor the velvety texture of roasted squash as it harmonizes with the vibrant flavors of ginger, garlic, cumin, and coriander. This dish promises a delightful symphony of flavors and textures, making it a perfect accompaniment to any meal.
**Recipes Included:**
1. **Classic Roasted Sweet Curry Squash:** Experience the traditional charm of this classic recipe, where squash cubes are lovingly roasted until tender and infused with the enchanting aromas of curry spices.
2. **Vegan Roasted Sweet Curry Squash:** Delight in the plant-based goodness of this vegan variation, where coconut milk adds a creamy richness and a touch of sweetness to the roasted squash and curry medley.
3. **Roasted Sweet Curry Squash Soup:** Warm your soul with this comforting soup, where roasted squash, fragrant curry spices, and a hint of coconut milk come together to create a velvety, flavorful delight.
4. **Roasted Sweet Curry Squash Salad:** Elevate your salad game with this vibrant and healthy dish, featuring roasted squash, crisp greens, tangy dressing infused with curry spices, and a sprinkle of crunchy nuts for added texture.
5. **Roasted Sweet Curry Squash Tacos:** Unleash your creativity with these innovative tacos, where roasted squash and flavorful curry spices take center stage, topped with fresh cilantro and a hint of lime for a burst of freshness.
Embark on a culinary journey with these tantalizing recipes, each offering a unique twist on the Roasted Sweet Curry Squash. From classic to vegan, from soups to salads and tacos, there's something to satisfy every palate and preference, leaving you with a memorable and satisfying dining experience.
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
ROASTED SQUASH
I made this squash recipe one year for Christmas dinner because I was out of time, and it turned out so delicious that it has become a staple in our house.
Provided by fleischlosglücklich
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
- Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
- Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 26.5 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 146.4 mg, Sugar 2.5 g
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
ROASTED SWEET CURRY SQUASH
Roasting and honey make this a sweet side that pairs well with a verity of dishes. Prep time is the time it takes me to peel and cube the squash.
Provided by Debbwl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425-degrees and line a jelly roll pan with foil. Lightly spray the foil with cooking oil spray.
- Spread butternut squash cubes in single layer on baking sheet and give a light spray of cooking oil. Bake for 10 minutes, gently toss the cubes and bake another 10 minutes.
- Meanwhile in measuring cup whisk together the olive oil, honey, lime juice, curry powder and chili powder.
- After 20 minutes of baking the squash, drizzle the curry glaze over the top and toss to coat the cubes well. Bake another 5 -10 minutes till golden being careful not to burn.
- Spoon into a serving bowl and enjoy!
Nutrition Facts : Calories 248.3, Fat 7.2, SaturatedFat 1, Sodium 17.4, Carbohydrate 49.2, Fiber 7.1, Sugar 16.2, Protein 3.6
Tips:
- Choose the right squash: For this recipe, butternut squash or kabocha squash are good choices. They have a sweet flavor and dense texture that holds up well to roasting.
- Roast the squash until it is tender: The squash should be roasted until it is easily pierced with a fork. This will take about 30-40 minutes, depending on the size of the squash.
- Make sure the curry paste is smooth: If you are using a store-bought curry paste, make sure it is smooth before adding it to the soup. You can blend it in a food processor or blender, if necessary.
- Add vegetables to the soup: You can add any vegetables you like to this soup. Some good options include carrots, celery, onions, and potatoes.
- Season the soup to taste: Season the soup with salt, pepper, and curry powder to taste. You can also add a squeeze of lemon juice or a dollop of yogurt.
Conclusion:
This roasted sweet curry squash soup is a delicious and easy-to-make meal that is perfect for a cold day. It is also a great way to use up leftover squash. The soup is creamy, flavorful, and packed with vegetables. Serve it with a side of crusty bread or a salad for a complete meal.
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