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A big, juicy turkey is the perfect lynchpin to a flavourful dinner with the family as the holidays near.

Fred Lum/The Globe and Mail

Buy a mixture of squash such as delicata, sweet potato and sweet dumpling. If you prefer less spice, use garlic and shallots instead of curry paste.

Ready time: 40 minutes


2 kg (4 lbs) mixed squash

2 to 3 tbsp olive oil

Salt and freshly ground pepper

½ cup softened butter

2 tbsp Indian curry paste

1 tbsp maple syrup

1 tsp cinnamon

1 tsp ground coriander seed

2 tbsp chopped coriander


Preheat oven to 425 F. Cut ends off squash. Slice in half and remove any seeds. Cut in 3/4-inch wedges. Coat lightly with olive oil and season with salt and pepper.

Place on baking sheet and roast 20 to 25 minutes, turning once, until golden and tender.

While squash is roasting, heat butter in skillet on medium-low heat and stir in curry paste. Sauté for 1 minute, then add maple syrup, cinnamon and ground coriander. Cook 1 minute longer until spices are combined. Pour over squash just before serving, and garnish with coriander.

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