Roasted Winter Root Vegetables and Curried Butternut Squash Bake
Menu ideas and Recipes for Roasted Winter Root Vegetables and Curried Butternut Squash Bake.
Keeping the holiday meals simple and stress-free gives you more time to relax and just enjoy celebrating the season with your family and friends. You don’t have to put together magazine-worthy spreads on your holiday table, and in fact, nobody in your family expects that. Just make some meals that you know will taste good, keep the number of side dishes minimal, and don’t stress about it!
Roasted Winter Root Vegetables
8 c. root vegetables, (beets, sweet potato, carrot, turnips, celery root, winter squash, etc.)
4 tbsp (or more) olive oil
4 cloves garlic(or more to taste)
2 tbsp. fresh sage
reheat oven to 400. Peel and roughly chop your vegetables and place in bowl. Toss with olive oil, minced sage, salt, and fresh ground pepper, and spread in a single layer on a baking sheet. Bake for 20 minutes. Remove from oven, and turn/rotate vegetables with spatula. Return to oven for 15-20 minutes, or until tender.
Curried Butternut Squash Bake
1 butternut squash
1 medium yellow onion
1 tbsp. olive oil
1 tbsp. curry powder
½ tsp. salt
1 can coconut milk
reheat the oven to 350. Dice the onion. Heat oil over medium in a skillet. Add the curry powder and salt, and saute for 30 seconds. Saute the onion until soft (5-7 minutes). Peel the butternut squash, and roughly chop into cubes. Transfer squash to casserole dish, and spread the sauteed onions over the top. Cover with the can of coconut milk, stirring to ensure it is evenly spread. Bake at 350 for one hour. Serve as a side dish, or over rice.