Here's a video and recipe showing a favorite dish made at home. It's sweet and a little bit spicy. But it's the texture that really makes the difference.
Roasted Butternut Squash w/ Curry Powder & Brown Sugar
Ingredients:
- 1 large butternut squash
- 1 large red onion
- 4-5 tablespoons olive oil
- 3-4 tablespoons brown sugar
- 1 teaspoon kosher salt (Diamond Crystal)
- 2-3 teaspoons S&B Curry Powder (or similar)
Instructions:
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For the onion, slice off the tip and root, crosswise. Then, cutting lengthwise, make a small slice from top to bottom. From this slice, peel the entire onion, half the onion, then cut into large chunks. Overall, the onion pieces should be a bit larger than your squash pieces, as the onion shrinks considerably.
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Peel the butternut squash, removing just enough skin so the yellow flesh shows. Using the tip (thinnest part) as your starting point, firmly hold the squash and peel down to the bulbous point. Peel your way around this part of the squash, working in long straight motions. After this section is complete, rotate the squash, and using the bottom of the squash as your next starting point, peel from the bottom root towards the center of the squash, ending where the peeled portion meets. Once the entire squash is peeled, trim off the tip and bottom root portion.
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Next, cut the squash crosswise where the bulbous portion of the squash ends. Then, working with the rounded, bulbous part of the squash, cut in half lengthwise, revealing the seeded part of the squash. Using a butter curler (or spoon) scrape away the seeds and pulp and discard. Once finished, place each halved portion flat on your cutting board. Slicing crosswise, cut the two portions into multiple long wide pieces, approximately 3 - 4in. long by 1.5 - 2in. wide. Then slice each of these pieces in half, making large square/rectangular pieces (if your knife is sharp, you can cut eat portion crosswise, rotate and cut lengthwise, keeping all the pieces together)
Next, holding the longer portion of the squash, cut lengthwise, from tip to bottom, slicing off a piece that is about 1 inch thick at the center. Rotate the squash laying the flat, cut portion on the cutting board. Continue slicing from tip to bottom, keeping each piece about the same thickness, about 1in. - 1.5in. Then, cut each piece crosswise, making large, rectangular pieces (again, if you have a sharp knife, you can make these lengthwise cuts, keep the pieces together, rotate and slice all the pieces crosswise)
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Add the onion, squash, olive oil, brown sugar, kosher salt and curry powder to a large roasting pan or sheet pan and mix thoroughly, breaking up the onion chunks. The ingredients will crowd the pan, this is fine. As the dish cooks, the squash and onion will shrink.
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Put the assembled ingredient and pan into an oven (center rack) and bake at 325f for 1 hour. After 1 hour, rotate the dish, bake for 1 more hour and check. If the ingredients still need more time, continue cooking.
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Once finished, remove the pan from the oven and let sit for 10-15 minutes or longer, this significantly helps to prevent the pieces from being smashed or damaged when removing them from the pan.
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With a metal scraper or very sturdy, metal spatula, scrape the roasted vegetables off the pan, transferring them to your serving plate.
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Garnish with chopped parsley (if desired)
Tools used in the video: