Butternut Squash Roasted with Madras Curry

Preheat oven to 400ºF.

Assemble all ingredients in a large mixing bowl and toss with the oil till all pieces are coated.

Pour contents onto a large cookie sheet or stoneware bar pan and arrange so that all pieces have plenty of room to roast and not steam. Use two sheets if they cannot be placed in a single layer on the pan.

Put into the oven and bake for 20–25 minutes, tossing once for even browning.

Cool for 10 minutes. Optional toppings include: pomegranate seeds, toasted coconut (use the unsweetened kind you get in the ethnic markets or health stores), nigella seed (onion seeds also called kalonji). These are found in Indian and Middle Eastern grocery stores.

Note: For convenience you can use one of those packages of pre-cut butternut squash to save the time of cutting up a squash.

This is my own creation. I hope you will give this exotic but fun-tasting side dish a try next time you need some side dish inspiration. Make it a main vegetarian dish and serve with some rice.

If you have been curious about Indian cuisine but have not ventured there in your cooking, do give this a try. Enjoy!