Curry roasted squash with spinach and spiced cashews
Roasted squash takes on the warm depth of curry spices in this vibrant salad, balanced with fresh spinach, creamy yogurt and a crunchy hit of sweet-and-spicy cashews. Serve it warm as a side or chilled as a standout fall salad.
Ingredients
Spiced cashews
- ½ cup cashews
- 2 teaspoons oil
- ½ teaspoon brown sugar
- 1 teaspoon garam masala
- ⅛ teaspoon cayenne pepper
- Pinch of salt and pepper
Squash
- 4 cups squash, peeled and diced
- 2 tablespoons oil
- 1 tablespoon curry powder
- ¼ teaspoon salt
- 1 cup spinach leaves
- ¼ cup red onion, thinly sliced
- ⅓ cup plain yogurt
Instructions
Spiced Cashews
- Preheat the oven to 325 ℉.
- In a small bowl, add all the ingredients and mix well. Place the seasoned nuts onto a baking sheet and bake for 8 to 10 minutes until toasted. Remove them from the oven and let them cool. Reserve.
Squash
- Preheat the oven to 375 ℉.
- In a mixing bowl, add the diced squash, oil, curry powder and salt. Mix well and pour onto a lined baking sheet. Bake the squash for 40 to 50 minutes or until the squash is soft. Once the squash is done to your liking, remove it from the oven and let it cool.
- Add the roasted squash, spinach and sliced red onion back into the mixing bowl. Season with a pinch of salt and pepper and toss. To serve, place the roasted squash on a serving platter. Spoon the yogurt over the top and finish with the spiced cashews.
