Curry Roasted Butternut Squash

  • Yield: 4 servings


1 (2-pound) butternut squash
1/2teaspoon salt
4teaspoons butter, softened
2tablespoons brown sugar
1 1/2teaspoons curry powder
pinch ground red pepper


  1. Preheat oven to 400F.
  2. Cut squash in half lengthwise and scoop out cavities. Sprinkle with salt. Place squash, cut sides down, in shallow baking dish lined with foil. Bake 40 minutes or until tender.
  3. Remove squash from oven, turn cut sides up.
  4. Combine butter, sugar, curry powder and pepper in a small bowl; mix well. Spoon into squash cavities and spread on tops. Return squash to oven and bake, 10 minutes, or until butter is brown and bubbly. Cut each piece lengthwise into halves.

Nutritional Info *per serving

  • Calories 120
  • Fat 4g
  • Cholesterol 10mg
  • Sodium 320mg
  • Carbohydrate 23g
  • Fiber 3g
  • Protein 2g