Indian Roasted Butternut Squash

  • Author: Ashley Thomas


  • 1 medium-large butternut squash (approx. 2 pounds)
  • 2 tablespoons oil
  • 2 teaspoons curry powder, adjust to taste
  • 1 teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat oven on convection setting to 425F.
  2. Cut the squash in half lengthwise and scoop out seeds. (you can see details/pics of how to cut squash above).
  3. Peel the squash with a vegetable peeler.
  4. Cut the squash into cubes and toss with oil and spices.
  5. Bake in the oven 40 -50 minutes, stirring the squash at the halfway mark.