Roasted Brussels & Butternut Squash Curry
It's the time of year when quick squash recipes are popular, and this Vegetable Curry Casserole may become one of your favorites! There is something wonderful a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at natureseats.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Colander
- Can opener
Ingredients
- 1 butternut squash, peeled and chopped
- 2 cups Brussels sprouts, chopped
- 3-4 garlic cloves, minced
- Salt
- pepper
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- ¼ cup extra virgin olive oil
- ½ cup Nature’s Eats Slivered Almonds,
- Nature’s Eats Sliced Almonds or Nature's Eats Pumpkin Seeds
- 1 can garbanzo beans, drained
- Yogurt Sauce Ingredients
- 2 cups full-fat Greek yogurt
- 1 bunch cilantro, finely chopped
- 3 tablespoons lemon juice
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