Recipe - Roasted Butternut Squash With Curry And Coriander

2 tablespoon Unsalted butter
2 tablespoon Olive oil
1 tablespoon Plus 1 teaspoon curry powder
4 pound Butternut squash; peeled and
cut into
; 1inch pieces
; (about 8 cups)
2 tablespoon Minced fresh coriander

In a small saucepan heat the butter with the oil, the curry powder, and
salt and pepper to taste over moderately low heat, stirring, until it is
melted and in a roasting pan just large enough to hold the squash in one
layer toss the squash with the curry mixture until it is coated well. Roast
the squash in the middle of a preheated 375F. oven, shaking the pan
occasionally, for 25 minutes, or until it is tender. Season the squash with
salt and pepper, add the coriander, and toss the mixture gently.

Serves 6.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.