Prep 10 mins
Cook 10 mins
Only a few ingredients and a bunch of flavor! This Recipe has an Indian-inspired spice mixture and I got it out of a Cooking Light magazine.
- 6 cups butternut squash
- 1 tablespoon olive oil
- 1⁄4 cup golden raisin
- 1 tablespoon honey
- 1⁄2 teaspoon Madras curry powder
- 2 tablespoons minced fresh cilantro
- Preheat oven to 500°F Peel and cube butternut squash. Toss squash in oil, and season with salt and pepper to taste. Place squash in a single layer jelly-roll pan.
- Bake at 500F for 10 minutes or until tender.
- Remove from oven; toss squash with remaining ingredients. Serve immediately.
Ahh Haa so I mixed it all together and baked it all (didnt notice I was supposed to put the sauce on after LOL) and I kept testing after 10 minutes, it took more like 30 for us! but it was great we loved it! yummi! WELL anyway I suggest pre cut squash cause that took forever but really taste good we are going to eat it again!
5 star all the way. Just enough curry to make it interesting and the raisins are a bonus this is a definite do again recipe. I mixed the honey, raisins & curry powder together and let it sit on warm top of the stove (between burners) it was lovely & runny and mixed very easily with the squash. Served with Stirfy chicken
I'm not usually big on 'hot' things, so I used just 1/8 teaspoon of the Madras curry powder while the rest was a milder curry & we were quite happy with the results of this easy-to-prepare recipe ~ A very nice tasting side dish! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]