Curried Squashy Apples Leeks
Delight your taste buds with Curried Squashy Apples and Leeks, a vibrant vegetarian dish that blends the earthy sweetness of roasted butternut squash with the tangy crunch of tart apples and the gentle savoriness of leeks. Infused with aromatic curry powder and a touch of garlic, this recipe creates layers of warm, spiced flavors perfect for cozy dinners or holiday sides. With just 20 minutes of prep and a simple roasting and sautéing technique, you'll achieve caramelized squash and tender, fragrant veggies in no time. Finished with a splash of vegetable broth for extra depth and an optional sprinkle of fresh parsley, this gluten-free dish is a versatile delight. Whether served as a hearty side or a standalone vegetarian entree, it’s a wholesome, flavor-packed addition to your table.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 teaspoons curry powder
- 2 medium-sized (preferably firm and slightly tart, such as Granny Smith or Honeycrisp) apples
- 2 medium-sized leeks
- 2 garlic cloves
- 0.25 cups vegetable broth
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then dice it into 1-inch cubes. Place the cubes on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the squash, then sprinkle with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder. Toss the cubes to coat evenly and spread them into a single layer.
Roast the squash in the preheated oven for 20-25 minutes, stirring halfway through, until it is tender and lightly caramelized.
While the squash is roasting, prepare the other components. Core the apples and dice them into 1/2-inch cubes (no need to peel them).
Trim the leeks, leaving only the white and light green parts, then cut them in half lengthwise and rinse thoroughly under running water to remove any grit. Thinly slice the cleaned leeks.
Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the leeks and a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and the diced apples to the skillet. Sprinkle with the remaining 1 teaspoon of curry powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well and cook for another 5-7 minutes until the apples are slightly softened.
Pour in the vegetable broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to allow the flavors to meld.
When the butternut squash is done roasting, add it to the skillet with the apples and leeks. Gently toss everything together to combine.
Taste and adjust the seasoning with more salt or pepper if needed.
Transfer the dish to a serving bowl and garnish with freshly chopped parsley if desired.
Serve warm as a side dish or enjoy as a light vegetarian entree.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 64.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
