Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. Brush with grapeseed oil and sprinkle with salt and pepper. Place on the center rack of the oven and roast 60 minutes, flipping squash skin-side up and rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places.
1 medium butternut squash yields 2 1/2 cups cubed squash. To substitute cubed squash for whole, toss the pieces with oil, salt, and pepper, spread on a baking sheet, and roast 25 minutes, or until tender.
Recipe tested with full-fat canned coconut milk.
Store butternut squash curry in an airtight container and refrigerate up to a week.
This recipe originally appeared on GratefulGrazer.com.