Roasted Butternut Squash Sauce with Curry and Coconut Milk

butternut squash sauce over rice topped with pumpkin seeds in black bowl

Roasted Butternut Squash Sauce with Curry and Coconut Milk

Course: Main Course

Cuisine: American, Indian Fusion

Keyword: Roasted Butternut Sauce

Prep Time: 30

Cook Time: 55

Blending and bringing to a boil: 10

Total Time: 1 35

Servings:

Calories: 150kcal

Author: Cindy Rainey

This roasted butternut squash Sauce is seasoned with curry, thyme, smoked paprika, and other seasonings. It is cubed and roasted to perfection along with onions, peppers and tomatoes, then blended with coconut milk for a sauce that can go on rice, veggies, or pasta.

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Equipment

oven
stovetop
immersion blender

Ingredients

Vegetables

1 butternut squash peeled, deseeded, and cut into bite-sized pieces
1 cup onion sliced
1 bell pepper sliced
3 plum tomatoes quartered
2 teaspoons olive oil

seasonings for roasting

1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper

coconut milk

14 ounce lite coconut milk
⅙ teaspoon dried mustard
⅛ teaspoon garam masala
⅛ teaspoon nutmeg
⅛ teaspoon ginger powder
⅙-¼ teaspoon cayenne pepper

Optional toppings/garnish

pumpkin seeds
red pepper flakes
chopped chives
salt and pepper to taste

Instructions

Preheat the over to 375°
Cover a large baking sheet with foil and spritz with cooking spray.
Peel, deseed, and cut the butternut squash into bite-sized pieces. Dice the onion. Slice the bell pepper into strips. Quarter the tomatoes. Place all cut vegetables in a large bowl.
Mix together the dry seasonings you'll be tossing with the vegetables: the dried thyme, salt, curry powder, smoked paprika, onion powder, garlic, powder, and black pepper.
Add the oil olive oil into the cut vegetables and toss to coat. Sprinkle the dry seasoninng mixture and toss around until the vegetables are well coated.
Turn the seasoned vegetable mixture onto a large baking sheet that has been covered with foil, parchment paper, or a silicone mat. Put the baking sheet in the oven and roast for 55 mintues.
When the roasting time is up, take the baking sheet of vegetables out of the oven. The butternut squash should be fork tender and some of the vegetables will have started to brown around the edges. Allow to rest while preparing the coconut milk mixture.
Open the can of coconut milk and pour into a medium-sized saucepan. Whisk in the mustard powder, ginger powder, nutmeg, garam masala, and cayenne pepper.
Measure out two cups of the roasted butternut squash and set aside. Add the remaining vegetables to the saucepan with the coconut milk. Bring to a low boil while blending together with an immersion blender. The mixture will be nice and smooth. Stir in the remaining butternut squash and continue to heat to desired temperature.
Pour on top of veggies, rice, pasta, or potatoes. Top with optional pumpkin seeds, red pepper flakes, and chives.

Notes

This recipe was developed using a can of full-fat coconut milk. It makes it extra creamy. You can substitute lite coconut milk or even plant milk of your choice. You will save on calories and fat but me missing out on the super creamy texture.

If you are oil-free then roast the vegetables without oil.

The sauce is fabulous served on top of rice, pasta, potatoes, or other vegetables like spaghetti squash. Only the ingredients for the sauce are included in the nutritional information.

The optional toppings are not included in the nutritional information.

The cayenne pepper can be adjusted to your taste or left out entirely.

Serving size is about one cup.

Nutrition