The grilled salmon took a side step last night, because the star of the show was Roasted Butternut Squash and Brussel Sprouts with Curry, Cumin and Ginger. Bring on the crisp air. We acquiesce. The temp is only 64º today, and I’m wearing a sweater dress with leggings. This definitely calls for an autumn dinner. We’re leaning into fall, (albeit, begrudgingly.)
Our daughter returned home for a 2nd night in a row, just for this meal. Plus, she’s all set with leftovers for lunch tomorrow. There isn’t a better feeling than feeding your kids, even when they’re adults and off on their own. It takes me back to when they were little, knowing that I cared for them on the most primal level: their food. My little girl is almost 26 and vehemently independent, and the boys are 28 & 29, (out of town,) and missed desperately. Damn. It goes SO fast.
It’s a classic combination: Butternut squash and Brussel sprouts with red onions. It’s the curry-yogurt-cumin-garlic-ginger combination that take it to the next level. And it’s easier than you ever knew. Why haven’t we been making this for years? This is easily made as a vegetarian dish, or add grilled or poached salmon for a pescatarian feast.
What’s so good about Butternut Squash?
Butternut squash is a great source of calcium, 1 cup contains more potassium than a banana, and it’s also a good source of vitamin A, vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. Want a great recipe for Butternut Squash Soup? Click here. Try it out! This squash is so versatile, it can be incorporated into many different dishes.
And those smelly Brussel Sprouts?
Brussel sprouts are rich in antioxidants, high in fiber and are loaded with vitamin K, which is essential for both coagulation of the blood and for bone growth, (protecting against osteoporosis.) They also contain ALA Omega-3 fatty acids, which reduce blood triglycerides, slow cognitive decline, reduce insulin resistance and decrease inflammation. The trick with Brussel sprouts is to oven-roast them, which brings out a nutty, almost popcorn-flavored sweetness, and eliminates that nasty olfactory experience that comes with boiling them.
Roasted Butternut Squash and Brussel Sprouts with Curry and Cumin
- 2/3 pound butternut squash cubed
- 20 ounces Brussels sprouts
- 2 large red onions quartered, then sliced thin
- 1 Tbsp granulated garlic
- 1/4 cup extra virgin olive oil
- 1 cup non-fat Icelandic-style yogurt (like Siggi's)
- 1 Tbsp curry powder
- 1 Tbsp cumin powder
- 2 tsp granulated garlic
- 2 tsp powdered ginger
- Preheat oven to 450º, convection, if available.
- Mix together yogurt, curry, cumin, garlic and ginger and set aside for the flavors to meld, and to come to room temperature.
- Peel and cube butternut squash, and rinse and dry Brussel sprouts.
- Peel and slice 2 red onions.
- In a large bowl, combine all vegetables with 1/4C extra virgin olive oil. Mix well until well coated.
- Spread all vegetables onto two half-sheet pans. Do not crowd vegetables, or they will steam instead of roasting.
- Place in pre-heated oven and roast for 35-40 minutes. Watch that they don't burn, but should be browned, and tender.
- Schmear the yogurt mixture onto a plate, then top with hot, roasted vegetables. Serve immediately.
This dish can easily be vegan if the dairy yogurt is substituted with a non-dairy variety, such as cashew or almond milk yogurt.