A recipe inspired by the Winter Meal Plan.
And my new favorite January snack.
Because simple + “barely a recipe” are my jam.
And maybe welcomed now more than ever, after wrapping up the glittery, swoon-filled and fancy holidays.
I just want back to my simple and easy.
To good, clean food. That’s satisfying. And warm. And makes me feel restored.
Like I’m treating my body like gold. Wrapping her up in some special love.
The tiniest thank you for all that she does. Especially this past month.
But, simple doesn’t have to mean boring. And easy doesn’t have to mean bland.
Not around here, at least.
You gotta have a little spice in your life. To keep things interesting.
My version [food wise, at least], today.
Curry Roasted Butternut Squash
1 butternut squash, cut into bite sized cubes + seeds scooped out [or buy pre-cut squash pieces]
drizzle of olive oil
sprinkle of curry powder, sea salt + pepper
sprinkle of nutmeg (optional)
Preheat oven to 400. Line a baking sheet with parchment paper. Cut ends off of squash (keep the bottom to roast as I did above if you’d like). Slice the squash down the middle and then cut each half in half. [If you are totally confused what I mean, watch this video]. You can keep the pieces big (see above), or continue cutting into bite-sized cubes if you prefer.
Scoop out seeds and seed membrane and discard [unless you want to save the seeds to roast as well]. Place squash pieces on the baking sheet and drizzle with olive oil. Rub it in well with your hands so they are evenly coated. Then sprinkle sea salt, curry powder and pepper over the top (generous on the curry). Nutmeg is a great addition too if you have it. Roast for 30-35 minutes or until easily pricked with a fork or browned to your liking. Add another dash of curry powder for color before serving.
Tips: Best served hot, but cold is good too. A great breakfast, snack, lunch or dinner side with your favorite greens. You can also try other varieties of squash as well.
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