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