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Roasted Butternut Squash in Yellow Coconut Curry Sauce

One of my all-time favorite foods is butternut squash. I love it simply roasted in olive oil with some pepper and lots of sea salt. I go through a lot of squash throughout the fall and winter. While attending a local summer market that is held every couple of weeks, I found a vendor selling delicious thai sauces. I ended up picking up a yellow coconut curry sauce, and decided that roasted butternut squash would be the perfect vegetable to smother it in! Make your own yellow curry sauce, or buy a packaged version- just be sure that it does not contain shrimp paste or fish sauce....otherwise it isn't vegan!

Roasted Butternut Squash in Yellow Coconut Curry Sauce

This Recipe is :

Dairy FreeVegan

Ingredients

  • Butternut Squash
  • Olive Oil or Coconut Oil
  • Salt
  • Pepper

Preparation

  1. Preheat oven to 400 degrees F.
  2. Peel squash and cut up in small cubes, place on parchment-lined tray
  3. Drizzle with olive oil or coconut oil and season with pepper and salt.
  4. Cook for 40-45 minutes until squash is nicely carmelized. Toss once or twice throughout the process.

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AUTHOR & RECIPE DETAILS


photo

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.


 

 

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