Roasted Winter Squash w/ Curry Butter & Apple Cider

3 TBSP butter, ghee, or coconut oil
2 TBSP brown sugar (or 12 drops liquid stevia)
1 TBSP curry powder
1/4 tsp salt
2 lbs winter squash, peeled if necessary, seeded, & cut into 2-inch chunks
1 cup apple cider

• Preheat oven to 450.
• Melt butter in an ovenproof casserole large enough to hold the squash in a single layer.
• Add the sugar, curry powder & salt, and stir until combined.
• Add the squash & toss to coat.
• Gradually pour the cider down the side of the pan without pouring it directly over the squash.
• Increase the heat & bring to a boil.
• Transfer the casserole to the oven & roast for about 30 mins, basting midway through the cooking time.
• The squash is done when the tip of a knife does not meet with any resistance when inserted into the squash.

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SIDE NOTES:

~ From ‘Fresh Food Fast’. Makes a tasty & easy side dish

~ I like delicata squash for this dish (pictured above), which has tender, edible (& nice looking) skin. Other winter squash that don’t require peeling are butterCup, red kuri & hokkaido. If you can’t find any of these less common varieties, you can use butterNut squash, but it’s less convenient as it must be peeled.

~ Hot madras curry powder, located in the spice aisle of most supermarkets, adds a nice level of heat to this dish. Substitute regular curry powder for a milder flavor.

~ Corningware can go both on top & inside the oven (& my squash doesn’t exactly fit in a single layer – some over-lap is fine).

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