64 NOVEMBER 2019
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ROASTED BUTTERNUT SQUASH
WITH CURRY LEAVES
The first time I hosted Thanksgiving was during college,
when I decided to rely on my dorm’s oven to cook a whole
turkey. The oven’s capricious behavior resulted in a bird that
was dry and slightly charred in some spots. My turkey
might have been a disaster, but the unexpected tropical
notes of coconut and fragrant curry leaves in this simple
squash side dish helped save the day. —NIK SHARMA
F&W COOKS
ACTIVE 15 MIN; TOTAL 50 MIN
SERVES 4
1 (2^1 / 2 -lb.) butternut squash, peeled,
seeded, and cut into^3 / 4 -inch cubes
1 Tbsp. coconut oil, melted
11 / 2 tsp. marash chile flakes
11 / 2 tsp. fine sea salt
1 tsp. black mustard seeds
24 fresh curry leaves
1 Tbsp. fresh lime juice
Preheat oven to 425°F with oven rack in
lower third of oven. Toss butternut squash
with coconut oil, chile flakes, salt,
mustard seeds, and curry leaves in a
medium bowl until evenly coated. Trans-
fer to a baking dish, and roast in pre-
heated oven on bottom rack until squash
is tender and slightly browned, about 35
minutes, stirring halfway through roast-
ing. Remove from oven; drizzle with lime
juice, and serve warm.
MAKE AHEAD Butternut squash can be
peeled and cubed 1 day ahead.
NOTE Substitute Aleppo pepper for the
marash chile flakes, if desired. Find curry
leaves at your local Asian grocery store or
on amazon.com.
