From The Cookbook: Eat Better, Feel Better

Ideal for holiday gatherings like Easter or Thanksgiving, this Giada’s Curry-Roasted Butternut Squash is a rich and flavorful dish made with butternut squash, European-style butter, curry powder, coconut chips, and torn basil leaves. This simple side dish recipe takes approximately 70 minutes and serves four people.

Giada Curry-roasted Butternut Squash Ingredients

• 1 butternut squash, about 2 pounds, halved lengthwise, seeds removed
• 1½ teaspoons kosher salt
• 4 tablespoons unsalted butter (preferably European-style)
• ½ teaspoon curry powder
• Pinch of pumpkin pie spice or a light grating of nutmeg
• 2 tablespoons unsweetened coconut chips
• 3 tablespoons fresh basil leaves, torn

How To Make Giada Curry-roasted Butternut Squash

1. Preheat Your Oven: Start by preheating your oven to 425°F so it’s ready when you are. This temperature helps achieve that perfect roast for the squash.
2. Score and Season the Squash: Using the tip of a sharp knife, carefully score the cut side of each squash half in a diamond pattern. Sprinkle the scored halves with ½ teaspoon of salt to season them well, then set them aside for the next step.
3. Make the Spiced Butter: In a small saucepan, melt the butter over low heat until fully melted. Once it’s melted, stir in the remaining 1 teaspoon of salt, curry powder, and a pinch of pumpkin pie spice or nutmeg. When everything is combined, brush the spiced butter generously over the scored flesh of the squash.
4. Roast the Squash: Place the seasoned squash halves cut side up on a baking sheet and pop them in the preheated oven. Let them roast for 55 minutes until a knife easily slides into the flesh without resistance. At around the 30-minute mark, baste the squash with more of the spiced butter mixture to keep it flavorful and moist.
5. Finish and Serve: Once the squash is tender and fully roasted, take them out of the oven. Cut each half crosswise into 2 or 3 pieces, depending on the size of your squash, and arrange them on a large serving platter. Drizzle the remaining butter mixture over the top, then sprinkle with coconut chips and torn basil leaves. Serve while it’s warm, and enjoy every bite.

Recipe Tips

• Add Some Sweetness: To enhance the natural sweetness of the roasted squash, drizzle a little honey or maple syrup over it during the last five minutes of roasting. It adds a rich caramelized layer.
• Go Nut-Free: If you prefer to skip the coconut chips, you can use toasted pumpkin seeds instead. They offer a similar crunch without the coconut flavor, making it kid-friendly and allergy-friendly.
• Spice It Up: For an extra kick, sprinkle a dash of cayenne pepper or smoked paprika into the butter mixture. This adds a subtle smoky heat to contrast the squash’s natural sweetness.
• Change Up the Herbs: If fresh basil isn’t available, try swapping it with fresh cilantro or parsley. Both herbs bring a refreshing touch to balance the curry and roasted flavors of the squash.
• Make It Vegan-Friendly: Replace the unsalted butter with coconut oil or olive oil to make this dish fully vegan. The coconut oil gives a slight tropical flavor that pairs well with the curry spices.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Citrus-Chile Acorn Squash
• Giada Roasted Squash Agrodolce
• Giada Butternut Squash Lasagna

Giada Curry-roasted Butternut Squash

Recipe by Giada De LaurentiisCourse: Dinner, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

220

kcal

Ideal for holiday gatherings like Easter or Thanksgiving, this Giada’s Curry-Roasted Butternut Squash is a rich and flavorful dish made with butternut squash, European-style butter, curry powder, coconut chips, and torn basil leaves. This simple side dish recipe takes approximately 70 minutes and serves four people.

Ingredients

• 1 butternut squash, about 2 pounds, halved lengthwise, seeds removed
  

• 1½ teaspoons kosher salt
  

• 4 tablespoons unsalted butter (preferably European-style)
  

• ½ teaspoon curry powder
  

• Pinch of pumpkin pie spice or a light grating of nutmeg
  

• 2 tablespoons unsweetened coconut chips
  

• 3 tablespoons fresh basil leaves, torn

Directions

• Preheat Your Oven: Start by preheating your oven to 425°F so it’s ready when you are. This temperature helps achieve that perfect roast for the squash.
  
• Score and Season the Squash: Using the tip of a sharp knife, carefully score the cut side of each squash half in a diamond pattern. Sprinkle the scored halves with ½ teaspoon of salt to season them well, then set them aside for the next step.
  
• Make the Spiced Butter: In a small saucepan, melt the butter over low heat until fully melted. Once it’s melted, stir in the remaining 1 teaspoon of salt, curry powder, and a pinch of pumpkin pie spice or nutmeg. When everything is combined, brush the spiced butter generously over the scored flesh of the squash.
  
• Roast the Squash: Place the seasoned squash halves cut side up on a baking sheet and pop them in the preheated oven. Let them roast for 55 minutes until a knife easily slides into the flesh without resistance. At around the 30-minute mark, baste the squash with more of the spiced butter mixture to keep it flavorful and moist.
  
• Finish and Serve: Once the squash is tender and fully roasted, take them out of the oven. Cut each half crosswise into 2 or 3 pieces, depending on the size of your squash, and arrange them on a large serving platter. Drizzle the remaining butter mixture over the top, then sprinkle with coconut chips and torn basil leaves. Serve while it’s warm, and enjoy every bite.