Cooking On A Budget: Roasted Butternut and Acorn Squash

Sunday, April 7, 2013

Roasted Butternut and Acorn Squash

Yum





Combining these two squash in a casserole is heaven. The combination of spices is wonderful and you get that heat from the curry and the great flavors of nutmeg and cinnamon. These flavors are very similar to those used in cuisines in India and such. I've made this before, but unfortunately did not snap a photograph.


  • 1# Butternut Squash – peeled, seeds removed and cut into bite sized chunks
  • 1 Acorn Squash – peeled, seeds removed and cut into bite sized chunks
  • 1 cup Sliced Fennel (bulb only)
  • 1 tsp. Cinnamon
  • ¼ tsp. ground Nutmeg
  • 1 – 2 pinches each ground Cloves and Curry Powder
  • 2 tbsp. butter - melted
  • 1 tbsp. olive oil
  • Salt and Pepper to taste

  1. Preheat oven to 400 degrees.
  2. Mix all ingredients together and put in a casserole dish.
  3. Bake covered for approximately 30-40 minutes, stirring once during the cooking time.
  4. Remove the top and bake until the vegetables are softened and somewhat golden brown.
  5. Recipe serves 6 to 8 people.
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