Roasted Wedges of Butternut Squash with Curried Butter and Chives

Chargrilled butternut squash wedges roasted and drizzled with a warm, creamy curry butter sauce and fresh chives.

Vegetarian Side Dish Curry Roast Butternut Squash

Estimated Nutrition

Calories

390.1

kcal / serving

780.2 kcal total

Carbs

29.3g

per serving

58.6 g total

Fat

31.2g

per serving

62.4 g total

Protein

2.9g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

tsp

Curry Powder

tbsp

Chives

chopped, fresh, to serve

OilsFats

Olive Oil

Vegetables

piece

Butternut Squash

cut into wedges, skin left on

Method

Preheat the oven to 200°C.

Drizzle the butternut squash wedges with olive oil.

Chargrill the squash in a hot griddle pan for 4 to 5 minutes, turning occasionally.

Transfer the squash to a baking sheet and roast in the oven for 6 to 8 minutes.

Combine the curry powder, butter, lemon juice, and cream in a small saucepan.

Heat the sauce gently until the butter melts and the mixture combines.

Drizzle the sauce over the squash and bake for another 5 minutes until tender.

Garnish the roasted wedges with chopped chives and serve.