Curry-Spiced Butternut Squash and Carrots

Colorful, vibrant, roasted veggies!!

Curry-Spiced Butternut Squash and Carrots //

Y’all know veggies can be hard to eat. We know they *can* taste good, we just don’t always remember how to make that happen! Here’s the easy secret to remember: Just ROAST them.

I seriously enjoy veggies roasted better than in any other form. It is an instant game-changer when you’re feeling bored of salads and veggies sticks with dip. All you need to do is slice, dice, drizzle with oil, add a dash of salt and pepper, and bake on 400 until roasted. Couldn’t be simpler! To up the deliciousness factor though, we need to utilize the amazing arsenal of spices that are hiding in our cabinets.

This recipe is curry-inspired! We’re using curry powder, cayenne, salt, and pepper. Yeah, we’re going with bare minimum effort here for maximum tastiness! To be honest, there’s a major shortcut I’m calling here with the curry powder. Curry powder is essentially just a mixture of other curry spices – you may have curry powder on hand or you may have all the other spices it uses! So, if you don’t have a jar of curry powder on hand, you could sprinkle a bit of ginger, turmeric, coriander, and cumin on the veggies. Totally valid switch – but I do find the curry powder to be a simpler option!

Curry-Spiced Butternut Squash and Carrots //

While this recipe is as simple as could be, the possibilities for how to enjoy this recipe are pretty huge! I’m gonna give a few suggestions, but you can totally go crazy with it! Enjoy these veggies:

  • On top of rice/quinoa/farro/any other grain
  • Make a burrito! Add beans and a grain, roll up, and enjoy!
  • Plain – it’s just so good
  • Make it a side to your chicken breast or pork loin
  • Top it with parmesan – so hard to say no to that!

Happy healthy eating with these veggies! Can’t say no to some roasted veggies on a chilly fall day, right??

Curry-Spiced Butternut Squash and Carrots
Prep time
Cook time
Total time
Serves: Serves 4
  • 3 cups butternut squash, diced
  • 6 large carrots, peeled and sliced
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 400 degrees.
  2. Toss the diced squash and carrots with the melted coconut oil.
  3. Sprinkle the spices over the vegetables and toss to coat evenly.
  4. Spread on a parchment paper-lined baking sheet and bake for 25-30 minutes, until the vegetables have softened and roasted.

If you try this curry spiced butternut squash, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!

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