Butternut Squash

Friday, November 4, 2011


  • 1 2-lb. butternut squash
  • 3 Tablespoons butter, melted
  • 1 tsp. curry powder
  • Salt


Preheat oven to 450 degrees F. Cut squash in half lengthwise and remove seeds. Peel squash. Cut squash halves in 1- to 1-1/2-inch pieces. Place in a 3-quart rectangular baking dish. In a small bowl combine butter and curry powder. Drizzle over squash, tossing to coat.

  1. Roast squash, uncovered, for 20 to 25 minutes or until tender and lightly browned, stirring once or twice. Serve immediately or let cool to tote. Store in an airtight container in the refrigerator up to 2 days.
  2. Serve squash at room temperature threaded on eight 8-inch skewers. Season to taste with salt. Makes 8 servings.
  3. Test Kitchen Tip: To reheat kabobs, grill on a gas or charcoal grill directly over medium coals (or preheat gas grill to medium) about 10 minutes or until heated through, turning kabobs occasionally.


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