Roasted Butternut Squash

This recipe makes six servings.


  • 1 large butternut squash, peeled, seeded, and chopped into 2-inch pieces
  • 1 Tbsp. kosher salt
  • 2 Tbsp. olive oil
  • 1 Tsp. curry powder
  • 1 Tbsp. paprika
  • 1 Tbsp. honey
  • ¼ cup chicken broth


  • Place squash pieces in a large mixing bowl. Toss with the salt, olive oil, curry powder, paprika and honey.
  • Place on a baking dish and put in a preheated 400-degree oven.
  • Roast for 25-35 minutes, or until squash is lightly browned and soft.
  • Place back into the same bowl you mixed it in, and with a large kitchen spoon, mash with the chicken broth. Taste and adjust seasoning with salt. Serve
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