I wanted to make a curried vegetable dish with a little zing and this definitely hit the spot.  You could easily substitute any root vegetable and it would work great.  The key is to make the vegetables about the same size so that they cook for the same amount of time.

Curried Carrots and Butternut Squash

1 1/2 cups carrots, cut into bite size pieces
1 1/2 cups butternut squash, cut into bite size pieces
1 Tbls. grated ginger
2 tsps. grated garlic
1 Tbls. curry
1 tsp. salt
1/2 tsp. pepper
3 Tbls. lemon juice
1/3 cup vegetable or canola oil

Toss all of the ingredients in a bowl.  Transfer to a rimmed baking sheet and bake at 350 degrees for about 25 to 30 minutes.

Tags: Indian cuisine, root vegetables