Roasted Garam Masala Butternut Squash with Yogurt Sauce

Healthy roasted butternut squash tossed in garam masala seasoning and roasted in the oven until soft and caramelized. The squash is then topped with a tangy yogurt sauce, pomegranates and pumpkin seeds. A delicious side dish to compliment any meal.

I have a serious love for vegetables and one of my favorite things is to create recipes that highlight just how delicious vegetables can be.

This Roasted Garam Masala Butternut Squash is no different.

Curry is a magical combination with sweet butternut and the spices in the garam masala highlight the squash perfectly.

Incredibly simple and healthy roasted butternut squash recipe with only a few ingredients. The perfect side dish to compliment any meal.

Let’s get Cooking.

Ingredients & What you need to make Garam Masala Roasted Butternut Squash

Butternut Squash: is peeled and then sliced in to ½ inch rings. Tossed with olive oil and curry and then roasted. I usually use just the neck of the squash and save the bottom for soups or other dishes. However, you can scoop out the seeds and slice it into rings if you wish.

Garam Masala: is the curry I chose to pair with the butternut squash. The warming spices pair perfectly with the sweet butternut. My favorite blend to use is from Primal Palate but any of your favorite blends will work.

Yogurt: Before serving the butternut, you top it with a deliciously tangy yogurt lime sauce. You can use dairy or dairy-free yogurt for this recipe. Personally, recommend Culina or COYO for a dairy-free alternative. I think these two brands are the most similar to the real deal.

Lime/Cilantro: Is used to season the yogurt lime sauce. The tangy flavor pairs perfectly with the sweetness of garam masala and butternut squash.

Pumpkin Seeds/Pomegranate: The pumpkin seeds give this side dish some crunch and the pomegranate a hint of sweetness.

How to Make Garam Masala Roasted Butternut Squash with Yogurt Lime Sauce

• Start by preheating your oven to 400 and line the inside of a baking sheet with parchment paper.
• Cut the neck off the butternut squash (set aside the bottom half and reserve for something else).
• Remove the outside butternut peel and slice in to ½ inch rings.
• In a large bowl, toss the sliced butternut with olive oil, garam masala and 1 teaspoon of salt.
• Place the butternut squash on a baking sheet in single layers and roast for about 25 minutes or until butternut is tender and slightly caramelized.
• While the squash is cooking make the yogurt sauce. In a bowl combine the yogurt, lime, ¼ teaspoon salt and chopped cilantro. Stir and set aside.
• Place the butternut squash on a large plate or platter. Top with pumpkin seeds and pomegranate. Then drizzle on the yogurt sauce before serving.

What do I serve with Roasted Butternut Squash

This side dish is incredibly versatile and can be paired with many things like chicken, pork, steak or even a hearty kale salad. Roasted butternut squash would go great alongside these dishes…

Pan Roasted Blood Orange Chicken

Coffee Rubbed New York Strip

Brussels Sprout Salad with Pomegranate Vinaigrette

How do I make this Roasted Butternut Squash Vegan?

That is easy. Just use a dairy-free yogurt in your tangy lime sauce and you will have a completely healthy vegan recipe. I would recommend using a dairy-free yogurt that has some tang and isn’t too sweet. My personal favorites are Culina and COYO.

FAQS and Tips for Making Roasted Garam Masala Butternut Squash in the Oven

How do I peel butternut squash?

• For this recipe I would recommend cutting off the neck of the squash (the part without seeds) and cutting of the top part so both ends can lay flat. Then carefully take your knife and slice off the peel. If there are small portions of the peel remaining, I like to take a Y peeler and remove the remaining peel.

What does Garam Masala taste like?

• Garam masala is made from spices like cinnamon, coriander, peppercorns, cumin and cardamom. It has a slightly sweet flavor while also brining some heat thanks to the peppercorns. The blend is incredibly warming and flavorful and not spicy like a lot of curry blends.

Can I omit the pomegranate seeds?

• Yes, I have made it without the pomegranate seeds, and it is still delicious. If you have some available, I still recommend using them though.

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