This curried butternut squash and beets is an easy, elegant side dish that elevates simple roasted squash and beets with the addition of hot curry powder, a generous drizzle of lime juice, and a garnish of parsley or cilantro.
*NOTE What is Madras Curry Powder?
Madras curry powder is a slightly hotter version of curry powder due to the addition of ground dried chiles, usually kashmiri chiles, resulting in a slightly redder hue. It’s important to clarify that Madras curry powder, though named for an Indian city, is actually British in origin. If you can’t find Madras curry powder, simply use regular curry powder and add a pinch of kashmiri chile powder or cayenne pepper. Or, if you care for a milder burn, simply swap your usual curry powder.
Curried Butternut Squash and Beets
- Quick Glance
- Quick Glance
- 20 M
- 1 H
- Serves 4 to 6
Preheat the oven to 350ºF (180°C). Line a couple baking sheets with parchment paper or aluminum foil.
Peel the beets. Halve the squash or pumpkin, scrape out the seeds, and wash the skin well, then cut both the beets and pumpkin into 3/4 –inch (2-cm) chunks. Place the beets on 1 baking sheet and the squash on another. Sprinkle half the curry powder, oil, salt, and pepper on the beets and half on the squash and toss to combine. Spread the vegetables in a single layer.
Bake until the vegetables are soft but not overcooked, 35 to 40 minutes. (The beets may take longer than the squash.) Sprinkle the lime juice over the vegetables, add the parsley or cilantro, and season to taste with salt and pepper.
Recipe Testers' Reviews
This is a simple roasted vegetable recipe made more interesting with curry powder.
I roasted the beets on a separate baking sheet because of the volume and not wanting to have the red color bleed onto the orange butternut squash.
Normally, I would have roasted at 425°F but this worked fine. I have to say the room smelled heavenly while roasting with the curry powder on the vegetables.
The vegetables tasted great—sweet from roasting and spicy from the curry powder. The lime juice added just enough acid to brighten.
Great weeknight dish yet special enough to be part of weekend entertaining. The lime juice was just the bright note needed, and I used a bit of sea salt to finish. Since I hadn’t ventured out for fresh parsley I used cilantro which was very compatible with the curry.
I used a mix of tender golden and red beets and butternut squash, a coarse grind of Madra curry blend, and an extra-virgin olive oil. Peeling the beets and chopping the squash and beets meant prep was done in the 15 to 20 minutes it took the oven took to come to temperature.
Hearty vegan side for 4 or as a main dish for two people.