This nourishing roasted butternut squash bowl has become my staple the last few weeks. It’s the fall and winter months where we become more susceptible to colds and general feelings of low energy, making it perhaps the most important time to get our veggies and healthy fats!  It’s packed to the brim with veggies but the roasted squash and curry make it so warming it works on the coldest of days. And when it comes to duel use of coconut in this bowl – it really can’t be beat. It’s a potent antiviral, antifungal and antibacterial properties that may help stop a cold in its tracks.

The dressing is a brilliant creation of Meredith Baird in her book Coconut Kitchen 🙂

roasted butternut squash bowl with curry dressing
serves 4
  • 1 medium butternut squash, cut into small cubes
  • 1 red onion, diced
  • 2 tablespoons coconut oil
  • 1 red pepper, diced
  • 1 – 2 avocados, diced
  • 4 handfuls of spinach
  • 1 cup cilantro leaves
  • Hemp hearts
  • Salt and pepper, to taste

Curry dressing:

  • 1 – 2 tablespoons coconut butter
  • 1/2 – 1 tablespoon curry powder
  • Juice of 2 limes
  • Red pepper flakes
  • 1/4 teaspoon salt

Preheat oven to 375°F. Toss the butternut squash and red onion with coconut oil, season with salt and pepper and spread out onto a baking sheet. Bake for 35 or so minutes until squash is soft and starts to caramelize (baking time will depend on the size of your cubes).

Combine all the ingredients for your dressing and set aside. If you don’t have coconut butter you can make an dressing with olive oil or perhaps tahini (but I love the richness of coco butter this time of year)!

Once the squash mixture is cooked toss it with all of the other ingredients, adding a little bit of dressing at a time until you have your desired amount. Season with more salt, lime, or chili as needed and sprinkle with hemp hearts. Serve in bowls and enjoy!