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Curry Roasted Carnival Squash, Carrots & Leeks

Curry Roasted Carnival Squash, Carrots & Leeks

Chelsea Colbath
Winter veggies get coated in curry and spice, roasted, then drizzled with a spicy tahini sauce. Eat these as a side with any meal, or on top of a bowl of polenta or cooked grains for a hearty meatless meal.
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Ingredients
  

  • 1 carnival or acorn squash
  • 2 medium leeks*
  • 2 medium carrots
  • 2 Tablespoons olive oil
  • 1 Tablespoon curry powder
  • 1/2 teaspoon each of cumin paprika, dried garlic, turmeric, salt, and black pepper.

Tahini Sauce (optional)

  • 2 Tablespoons tahini
  • juice from 1 lemon
  • 1 Tablespoon warm water
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/2-1 teaspoon hot sauce of choice

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
  • 2. Cut acorn/carnival squash in half and remove the seeds with a spoon. Then cut each half into 1-inch thick wedges (about 16 total). Lay the squash wedges out on the sheet pan.
  • 3. Cut the carrots and leeks into 8 long pieces each by halving them the long way, then cutting each half into 4 even pieces. Add them to the pan with the squash.
  • 4. Combine all remaining ingredients (oil and spices) in a small bowl and stir to combine. Drizzle over the veggies, and transfer the pan to the oven. Roast for 20 minutes on the lowest oven rack, or until all vegetables are tender.
  • 5. While vegetables roast, make the tahini sauce. Whisk all ingredients together until thin and creamy. If needed, add up to 1 T more water to help thin it out.
  • 6. Transfer roasted vegetables to a serving dish, and drizzle with tahini sauce. Eat warm or room temperature. Leftovers keep well in the fridge for up to 5 days.

Notes

*I used leeks because they were available, but a medium red onion, thinly sliced, would be a great substitute if leeks aren't in season.