Name: Indian Roasted Butternut Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed; 1 tablespoon oil (avocado or olive oil); 1/2 teaspoon cumin seeds; 1/2 teaspoon paprika; 1/4 teaspoon cayenne (adjust to taste); 1/4 teaspoon turmeric; 1/4 teaspoon salt (adjust to taste); 1 tablespoon lemon juice (optional); Chopped cilantro for garnish (optional)

Why You’ll Love Indian Roasted Butternut Squash

Recipe

It highlights the natural sweetness of butternut squash, which pairs beautifully with savory, aromatic spices.
The recipe is straightforward and quick to prepare—just cube, season and roast.
Whether you’re serving a weeknight dinner or entertaining guests, this side dish adds a vibrant color and a bit of flair with minimal effort.
It’s versatile—fits vegetarian or vegan meals, and complements mains from roasted poultry to grains and salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium‑large butternut squash (approx. 2 pounds)
2 tablespoons oil
2 teaspoons curry powder (adjust to taste)
1 teaspoon salt
¼ teaspoon pepper

Directions

Preheat your oven (preferably convection if available) to 425 °F (about 220 °C).
Cut the squash in half lengthwise and scoop out the seeds.
Peel the squash with a vegetable peeler.
Cut the squash into cubes.
In a bowl, toss the squash cubes with oil, curry powder, salt and pepper until evenly coated.
Spread the seasoned squash onto a baking sheet in a single layer.
Bake for about 40–50 minutes, stirring once at the halfway mark to ensure even roasting.
Remove from the oven when the squash is tender and lightly caramelized on the edges. Serve warm.

Servings and timing

Serves: about 4 side‑dish portions
Active prep time: ~15 minutes
Baking time: ~40–50 minutes
Total time: ~55–65 minutes

Variations

Add a sprinkle of garam masala or ground cumin for extra warmth and depth.
Toss in some chopped fresh cilantro or parsley just before serving for a herbal finish.
Mix roasted squash with cooked chickpeas and spinach to turn this into a light vegetarian main.
Use sweet potato or pumpkin cubes instead of butternut squash for seasonal variety.
After roasting, drizzle with a little honey or maple syrup for a sweet‑savory glaze.

Storage/Reheating

Storage: Allow the squash to cool, then store in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Warm in a preheated oven at 350 °F (175 °C) for ~10 minutes or until heated through. Alternatively, microwave portions in 1‑2 minute increments until warmed. Re‑roasting briefly can help retain crisp edges.

FAQs

What type of squash should I use?

You should use butternut squash (often about 2 pounds for a medium‑large one). It has a sweet, nutty flavor and holds up well to roasting.

Do I need to peel the squash?

Yes — the recipe calls for peeling the squash after cutting off the ends and halving it. This ensures the cubes roast evenly and the texture is consistent.

Can I use pre‑cut squash?

Absolutely. If you find pre‑cubed butternut squash, it saves prep time. Just toss with oil, spices and proceed with the roasting steps as directed.

How spicy is this recipe?

This recipe uses curry powder along with salt and pepper, so the heat level is mild to moderate depending on the curry powder you select. You can adjust the curry powder quantity to your taste.

Can I roast at a different temperature?

Yes you can. While the recipe states 425 °F (~220 °C) for 40–50 minutes, if you roast at a slightly lower temperature (say 400 °F/205°C), you may need to extend the time slightly and monitor to prevent over‑browning.

Is this dish vegan and gluten‑free?

Yes. The ingredient list is inherently vegan and gluten‑free as long as your curry powder blend is gluten‑safe and free of animal‑derived additives.

Can I add other vegetables?

Yes. You could add vegetables like carrots, sweet potatoes, or cauliflower florets — keeping similar size cubes/ pieces so they roast evenly. Adjust seasoning as needed.

How do I tell when the squash is done?

The squash is done when it’s tender (you can pierce with a fork easily) and the edges are lightly caramelized and golden brown. Some corners may crisp slightly, which adds nice texture.

What main dishes pair well with this side?

This roasted squash works well alongside roasted chicken, grilled fish, vegetarian grain bowls, lentil stews, or simply served with a salad.

Can I add a finishing garnish?

Yes — finishing touches like fresh chopped cilantro, a squeeze of lemon juice, or a sprinkle of toasted nuts (like almonds or pecans) can elevate the dish further.

Conclusion

This Indian‑spiced roasted butternut squash is a reliable, flavorful side dish that brings color, warmth and a hint of spice to your meal. With minimal prep and straightforward roasting steps, it’s a great go‑to whether you’re cooking for family, hosting guests, or simply wanting a comforting vegetable option. Give it a try and enjoy the blend of sweet squash and savory curry‑inspired seasoning.