Ingredients
2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon Madras curry powder
1 c chicken stock
Preparation
In a very large bowl, combine the the ginger, garlic, curry powder 1 cup of oil and season with salt and pepper. toss the butternut squash with the brussels sprouts, onion wedges Spread the vegetables on 2 large, sturdy rimmed baking sheets.
Gently pour some chicken stock over vegetables on trays.
pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tende
