With three butternut squashes remaining from our 2023 garden, this has become my go to recipe for quick roasted butternut squash, Indian-Spiced Roasted Butternut Squash.
Yes, you can make this recipe from store-bought, pre-peeled and diced butternut, or you can buy a whole squash and save lots of money if you’re willing to put in a little elbow grease.
The original recipe comes from Curry Trail, an Indian food blog. My sister made the original dish for our Christmas dinner and even though it was super simple to prepare, it blew us away with its complexity of gently spiced flavors. Curry Trail’s version is made with sweet potatoes, but I make my version with butternut squash. (The sweet potato version takes twice as long to roast since they are much denser than butternut squash). The only other change that I made is that I added peanuts for some crunch and protein.
Arliano Update (Aggiornamento Arliano):
Accountability — that’s what it came down to. In my last post I described how cumbersome it was to find a contractor to renovate our rental house. We were told to be patient and wait for them to begin work this coming June, which we agreed to. Now we are back at square one and must choose a new contractor because they refused to sign a contract of any type. Why? They didn’t want to be held accountable for any timeline or materials prices. Back to interviewing more crooks. I mean contractors…
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Indian-Spiced Roasted Butternut Squash
Ingredients
- 1.5 to 2 pounds (1 kg) butternut squash, peel and seeds removed, then cubed
- 1/3 cup peanuts (optional)
- 4 tablespoons (1/4 cup) olive oil
- 1 teaspoon garlic powder (NOTE: Do not use fresh garlic, as it will burn in the oven. Use garlic powder for this recipe)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder or cayenne
- 3/4 teaspoon Kosher salt, or 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Directions
- Pre-heat the oven to 425 F (220 C)
- If using a whole butternut squash, peel and de-seed the squash. Cut even sized cubes, about 1-inch. If using store-bought pre-cut squash, proceed to step 3
- Transfer the squash cubes into a large mixing bowl and add the olive oil and spices. Mix very well, then transfer the cubes to a baking sheet in a single layer
- Roast for 25 – 30 minutes, tossing the squash every 10 minutes to prevent it from burning and so that the cubes cook evenly. If the squash cubes can be easily pierced with the tip of a knife and there is some caramelization on the cubes, they are done
- In the last 5 minutes of roasting, add the peanuts, if using, and toss well. Transfer the squash to a serving bowl and serve
Greg Nelson Cooks 
I do remember that you and Tom liked this recipe and I’m glad you added your own spin to it. Love the addition of the peanuts for extra crunch. As I have sweet potatoes on hand and not butternut squash, I’m going to make it tonight as the original recipe does with sweet potatoes. But I’m going to add the special Greg ingredient of peanuts!
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