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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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