Veggies are just a food group that I have always liked. Add some spices they just rival my favorite dessert in the food taste test. So when searching for a recipe recently to enjoy some in season butternut squash, I came across one that included curry powder and that instantly got my attention. I have always liked what curry did to make a dish pop.
Before I get to this yummy dish though I just wanted to share with you my new found knowledge or lack of it regarding curry powder. I never really paid much attention to what curry powder really was nested in a rack of seasonings on the spice aisle at your favorite grocery store. I always thought it was just a spice. Wrong!!! Curry Powder is actually a blend of spices that together just explode in flavor and adds an element of flavor bursting power to many dishes. The spices differ among type and brands but typically include coriander, turmeric, cumin and chili peppers. It can also include ginger, garlic, fennel seed, caraway seed, cinnamon, clove, mustard seed, cardamom, nutmeg and black pepper. Geeze…….no wonder I love it so!
Curry has lots of health benefits as well due to the primary ingredient turmeric. I think we will explore that in another article. So for now here is the super easy recipe.
Roasted Sweet Potatoes & Squash
- 1 butternut squash
- 3 sweet potatoes
- 5-6 carrots
- 1 yellow onion
- 1/4 cup Olive Oil
- 1/8 cup brown sugar
- 2 tsp paprika
- 1 tsp pepper
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp curry powder (the star of the show IMO)
Peel squash and cut in half lengthwise. Remove seeds and cut into 1 inch cubes. Peel and cust carrots and swee potatoes into 1 inch cubes as well. Dice onion. Combine all spices in a small bowl for convenience.
Place veggies on a large baking sheet. I line with aluminum foil for easy clean up. Bake at 400 degrees for 20-30 minutes. Stir once or twice during cooking. And then…………
Serve with your favorite chicken, pork or fish.
Suggestion: Back a double batch and save rest for leftovers or next day lunch.