INGREDIENTS
1 squash (butternut or kabocha) or 2 sweet potatoes, peeled and chopped into 1/2-inch cubes (about 3-4 cups cubed)
2 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 teaspoon curry powder
1 teaspoon garam masala
METHOD
Preheat oven to 450°F. Toss cubed squash/potatoes with olive oil and seasonings. Lay out in an even layer on a baking sheet. Roast for 30 minutes, or until soft and lightly browned, stirring once halfway through.