Sweet Curry Squash


The last few weeks have been really busy for me & as much as I’ve wanted to blog, my mind has just been splintered in too many different directions to come up with anything decent to share with the world.  However, today I saw a recipe online that inspired me to try my own variation of it, & it turned out so well that I felt I ought to share it.  If you’re looking for a healthy (& easy!) side dish or appetizer for a Christmas/holiday dinner or party, this would be a perfect choice.

  • Ingredients:
    • 1 butternut squash
    • 2-3 TBS curry
    • 2-3 TBS brown sugar
    • 1-2 TBS olive (or coconut) oil
    • Grated goat cheese
    • Optional: Crumbled pecans (or walnuts, almonds, etc)
  • Directions
    • Peel 1 butternut squash.  Stand it on one end & cut it in half so that you have 2 long slender halves (see picture below).  Spoon out the seeds (a grapefruit spoon works great for this).butternut squash halves
    • Next cut the squash into bite-size cubes/slices.  Spread the pieces onto a cookie sheet covered with foil & greased with either olive or coconut oil.
    • Combine a few tablespoons of brown sugar & a few tablespoons of curry (y’all know I don’t measure; I just guess) & sprinkle this over the squash.
    • Bake for 20 minutes at 350 F.  At that point, drizzle with a little extra olive oil if the squash seems to be drying out.
    • Bake for another 20 minutes & then serve with grated goat cheese on top. For extra protein/healthy fat, sprinkle a few crumbled pecans (or walnuts, almonds, etc).sweet curry squash

To all my lovely readers, I wish you all a Merry Christmas, Happy Kwanzaa, Happy Hanukah, Happy Boxing Day, or whatever holiday you celebrate at this time of year.

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