Saturday, February 8, 2014

Curry Roasted Butternut Squash and Cauliflower

As you probably already know, I am a HUGE fan of roasted vegetables.  I'll eat my weight in just about any veggie tossed in olive oil and sea salt and baked until brown and crispy.  I don't often vary my technique because I have it down to such a science.

After that yummy sweet potato and red lentil curry I made the other night, however, I have been on a major curry kick.  Not to mention, I am always looking for ways to incorporate more turmeric into my diet.  So, I got a little crazy the other night and coated my butternut squash in some Indian spices before popping them into the oven.
Once cooked, we added the squash to a "big bowl" (or "big plate" I should say) with millet, sauteed lemony-garlic kale, black beans, and avocado.  It was maybe the best thing I've ever tasted.
I loved it so much that I made cauliflower the exact same way the next night and served it with some "cheesy" baked tofu and brown rice.  Again, delicious!
Jay was really excited about the Oklahoma-shaped piece of tofu he found on his plate. 
There's not really much to this vegetable "recipe," if you can even call it that.  All of the measurements are approximations.
Curry Roasted Vegetables
Butternut squash, cauliflower, or the vegetable of your choice, cut into bite-sized pieces (sweet potatoes would probably work really well, too!)
2 tablespoons EVOO
1 tablespoon curry powder
1 teaspoon turmeric
Sea salt and fresh ground pepper

Note: Always eat black pepper and turmeric together, as the pepper will increase the bioavailability of the turmeric by 1000 times!

Preheat oven to 425.  Toss veggies in olive oil and spices and transfer to baking pan.  Bake for 30-45 minutes, stirring at least once, until vegetables are beginning to become brown and crispy.  Enjoy!

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