Curry roasted buttercup squash sprinkled with cheese Curry roasted buttercup squash sprinkled with cheese Israeli Kitchen If you're a cheese lover, this recipe is the perfect base for any variety with a fruity, nutty flavor. Parmesan and BellaVitano really shine. (Photo: Anna Norris)

Curry roasted buttercup squash

Perfectly seasoned with a warm curry and a touch of sweet brown sugar, this appetizer has layer upon layer of flavor.

  • Yield: Serves 4
  • Prep time: 5 minutes
  • Cook time: 30 minutes

As summer comes to a close, squash once again makes its grand appearance at the local farmers markets.

And, if you ask me, it’s never too early to get back into squash season.

Sweet, hearty winter squashes are my favorite because they’re so versatile – they’re great in soups, hashes, and especially curries. Even better, they're easy to prepare simply by roasting.

For this recipe, I used a buttercup squash. This is a kind of winter squash originating from South America that is deep green on the outside and yellow-orange on the inside – much like an acorn squash, only a tad larger and shaped with a flat bottom. When roasted, the skin of buttercup squash becomes tender enough to eat. In fact, I highly recommend it. It adds a subtle, earthy flavor as well as an extra boost in both vitamins and fiber. If you can't find buttercup squash at your local farmers market, any winter variety will do – butternut, acorn, delicata, or kabocha.

A generous dash of curry powder and a sprinkling of brown sugar will have you dreaming of fall with this delicious appetizer. It also works miracles as a sophisticated side dish – perfect alongside a piquant broiled lamb or as part of a hearty vegetarian spread.


  • 1 buttercup squash
  • 3 tablespoons melted coconut oil (you may need more or less, depending on the size of your squash)
  • 2 teaspoons curry powder (to taste)
  • 1 teaspoon brown sugar (to taste)
  • salt and pepper (to taste)


Preheat oven to 400° F. Line a baking sheet with foil.

Scrub the outside of the buttercup squash. With a large, sharp knife, carefully cut through the squash from the top down. (It helps to rock the knife back and forth as you apply firm pressure). Scoop out the seeds from the center of the squash with a spoon.

Once you have deseeded the squash, turn it over and begin slicing along the natural indentationsOnce you have deseeded the squash, turn it over and begin slicing along the natural indentations. (Photo: Anna Norris)

Lay the squash halves skin-side up so that they are stable on your cutting board. Follow the natural indentations on the squash and slice it into wedges.

Place squash on a foil-lined baking sheet and drizzle them with melted coconut oil, salt, pepper and curry and dust with brown sugar. Place a small amount of curry and brown sugar on the side for later.

Spread the squash evenly on the pan and season with curry, salt, pepper and a light dusting of brown sugarSpread the squash evenly on the pan and season with curry, salt, pepper and a light dusting of brown sugar. (Photo: Anna Norris)

Place in oven for 15 minutes. Gently turn wedges over, sprinkling with extra curry powder and brown sugar. Return to oven for 10-15 minutes.

Let cool and serve. Great garnished with an aged cheese, but also delicious as is!

Curry roasted Kabocha squashSeasoned and roasted, buttercup squash is stellar on its own. (Photo: Anna Norris)

Roasted Kabocha squash plated with fresh-grated cheeseCurry powder perfectly complements the sweetness of the squash. (Photo: Anna Norris)

Roasted Kabocha squash garnished with BellaVitano cheeseI garnished the roasted squash with one of my favorite cheeses, BellaVitano. It adds a bright, nutty finish. (Photo: Anna Norris)

Related Topics: Appetizers, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen