Make the Veggies Happy: Curry Roasted Squash

Squash is something that does not belong in your fridge. But it is tasty, and I want you to know how to make it.

Sweet, hearty winter squashes are my favorite because they are damn near indestructible and super versatile – they’re great in soups, curries, as a puree and on pasta. Even better, they are responsible for some of the easiest side dishes around.

For this recipe, I used a buttercup squash. Buttercup squashes are a kind of winter squash originating from South America that is deep green on the outside and yellow-orange on the inside – much like an acorn squash, only a tad larger and not shaped like an acorn.

If you can’t find a buttercup squash, pick any winter variety – butternut, acorn, delicata, or kabocha.

In this recipe I also wanted to give you a good standard curry paste to flavor things with. I typically would toast my spices first, but since you are roasting the squash anyway, I don’t bother. The spice mix would also be great rubbed on meat or fish before roasting.



  • buttercup squash
  • 2 tablespoons oil (you may need more or less, depending on the size of your squash)
  • 1 clove of garlic
  • 2-inch piece of ginger
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp cayenne powder (to taste)
  • 1 tsp fresh ground pepper
  • Pinch ground cardamom
  • 1 tbsp mustard seeds (yellow or black will do)
  • 1 tbsp salt


Preheat oven to 400° F. Grease pan with oil.

Scrub the outside of the buttercup squash. With a large, sharp knife, CAREFULLY cut the squash in half. THESE THINGS ARE SUPER DEADLY. I recommend that you go in with the point of the knife and firmly chop down on both sides.

Don’t be an idiot like me.

Scoop out the seeds from the center of the squash with a spoon.

Then when you have cleaved the squash in half you can put it flat side down and slice. Divide the squash into wedges.


In a mortar and pessle grind the cumin and coriander. When fine, yet textured add the cayenne pepper, cardamom, freshly ground pepper and mix. Add salt, garlic and ginger and grind to a paste. Finally, stir in whole mustard seeds.


Mix paste over squash wedges and arrange in a single layer.


Place in oven for 15 minutes. Gently turn wedges over. Return to oven for 10-15 minutes. Be sure to mix well so you don’t burn the spices.

Serve alongside roasted chicken, lamb, or anything really. They are just tasty.




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