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

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.

If you have a sauce, warm it up on the stove and pour over squash. Enjoy!!