Curried Roasted Squash



Serving size

1 large squash
30 Minutes

This recipe can be multiplied, makes great leftovers, and works well in salads and sandwiches.

Curried Roasted Squash


16 ounces Yellow squash (2 large, about 1/2 pound each) (sliced in half lengthwise)
1 tsp. Olive oil
1/8 tsp. Salt
1/4 tsp. Curry powder
1 to taste Black pepper


Preheat the oven to 325°F. Place a large skillet in the oven.

When the pan is hot, place the olive oil in the skillet and then add the squash, cut side down.

Place the pan in the oven and roast for about twenty minutes. Shake the pan occasionally to keep the squash from sticking.

Turn the squash over and sprinkle the salt, curry powder and pepper over the top. Return the pan to the oven and cook for another 5 to 7 minutes. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe is super simple and the curried squash comes out of the oven tasting as though you put butter on it. This is a great side dish with almost any main course.

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