Roasted Butternut Squash with Yogurt and Curried Pepitas

the Breville Test Kitchen

Roasted Butternut Squash with Yogurt and Curried Pepitas

Name: Roasted Butternut Squash with Yogurt and Curried Pepitas
Cook time: 900 s
Total time: 4500 s
Yield: Serves 4
Ingredients: 3 lb butternut squash - peeled, seeded, cut into 2-inch pieces; ¼ cup (2 fl oz) olive oil - divided; 1½ tsp kosher salt - divided; ½ tsp cracked black pepper; ⅓ cup (1¾ oz) pepitas (pumpkin seeds); 1 tsp curry powder; ¾ cup (6 oz) plain Greek-style yogurt

So simple and yet so tasty, roasting this wonderful winter vegetable brings out the naturally sweet and slightly nutty taste of the squash. It’s served topped with yogurt and curried pepitas for a delicious side dish.

1 hr 15 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

3 lb butternut squash
peeled, seeded, cut into 2-inch pieces
¼ cup (2 fl oz) olive oil
divided
1½ tsp kosher salt
divided
½ tsp cracked black pepper
⅓ cup (1¾ oz) pepitas (pumpkin seeds)
1 tsp curry powder
¾ cup (6 oz) plain Greek-style yogurt

Instructions

1Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 375°F, for 55 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Toss the squash with the oil, salt and pepper and place in a single layer in the roasting pan.
3Once preheated, place the pan in the oven and cook for 55 minutes. Meanwhile, make the curried pepitas.
4Place a small saucepan over high heat and add the oil. When it begins to smoke add the pepitas and fry until they start to pop. Add the curry powder and salt. Stir and immediately remove from the heat so the pepitas do not burn.
5The squash should feel tender when inserted with a knife. If not, cook it a little longer.
6Spoon over the yogurt and top with the curried pepitas. Serve warm.