- 1 medium-large butternut squash (approx. 2 pounds)
- 2 tablespoons oil
- 2 teaspoons curry powder, adjust to taste
- 1 teaspoon salt
- ¼ teaspoon pepper
- Preheat oven on convection setting to 425F.
- Cut the squash in half lengthwise and scoop out seeds. (you can see details/pics of how to cut squash above).
- Peel the squash with a vegetable peeler.
- Cut the squash into cubes and toss with oil and spices.
- Bake in the oven 40 -50 minutes, stirring the squash at the halfway mark.