Roasted Butternut Squash with Curry Leaves

Roasted Butternut Squash with Curry Leaves

Roasted Butternut Squash with Curry Leaves

By Food & Wine
50 minutes

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Details
  • Servings:   4
  • Calories:   148
  • Protein:   4g
  •  
  • Fiber:   7g
  • Sugar:   7g
  • Carb Total:   29g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   4g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Comments
Ingredients
  • 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 1 tablespoons coconut oil, melted
  • 1 1/2 teaspoons marash chile flakes
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon black mustard seeds
  • 24 fresh curry leaves
  • 1 tablespoon fresh lime juice
Instructions

Roasted Butternut Squash with Curry Leaves serves 4 original recipe by Food & Wine.

View original preparation instructions

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