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5 from 3 votes
Roasted Brown Sugar-Curry Butternut Squash
Brown Sugar Curry Roasted Butternut Squash
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
With brown sugar, maple syrup, a touch of curry and a dash of cinnamon this delicious butternut squash will be sure to bring rave reviews!
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 92 kcal
Author: Chris Scheuer
Ingredients
  • 1 large about 3 pounds butternut squash, peeled, seeded and diced in to ½″ pieces*
  • 2 tablespoons butter melted
  • 2 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon mild curry powder
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh parsley
Instructions
  1. Preheat the oven to 475˚F. Line two sheet pans with heavy duty foil for easy clean up. (Don’t try to do it on one, as the squash will tend to cook and get mushy rather than roast and glaze.) Drizzle each pan lightly with oil. Spread oil to coat with a paper towel.
  2. Combine melted butter, brown sugar, maple syrup, curry powder, cinnamon, salt and a generous grind of black pepper in a large bowl. Stir to thoroughly coat squash with the butter mixture.
  3. Divide the the diced squash between the two pans and spread out in a single layer. Scrape any remaining butter mixture over the squash in the two pans.
  4. Place the two pans on a middle and upper rack in the oven. Roast for 10 minutes, then remove and stir to redistribute. Return pans to oven on opposite racks. Roast for another 8-10 minutes or until golden and tender. Watch carefully towards the end to avoid burning.
  5. Remove from oven and transfer with a flat spatula to a serving platter or bowl. If serving right away, sprinkle with pomegranate arils, rosemary and parsley.
  6. If making in advance, do not add the pomegranate arils or herbs. Instead, allow to cool, then cover and store in refrigerator. Remove from refrigerator about an hour ahead and warm in microwave for a few minutes just before serving (I recommend 3-5 minutes, or until hot, on 50% power level. How long it takes will depend on your microwave). Then sprinkle with pomegranate arils and herbs. Enjoy!
Nutrition Facts
Brown Sugar Curry Roasted Butternut Squash
Amount Per Serving
Calories 92 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 321mg14%
Potassium 341mg10%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 10095IU202%
Vitamin C 20.4mg25%
Calcium 53mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.