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.
At first glance, this simple recipe for curried butternut squash and beets may seem like your standard roast vegetable side dish. However, tossing your veg with curry powder before roasting and incorporating a generous splash of lime juice at the end makes it not only more complex but vastly more surprising.–Angie Zoobkoff
*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
- 20 M
- 1 H
- Serves 4 to 6
- 14 ounces red and/or golden beets (about 3 medium)
- 10 1/2 ounces butternut squash or Hokkaido pumpkin (red kuri squash)
- 2 tablespoons Madras curry powder* (see NOTE above)
- 4 to 5 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 2 to 3 tablespoons lime juice
- Chopped fresh parsley or cilantro, to serve
- 1. Preheat the oven to 350ºF (180°C). Line a couple baking sheets with parchment paper or aluminum foil.
- 2. 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.
- 3. 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.