October 9, 2016

Roasted Squash with Curry and Turmeric

Roasted Squash With Curry and Turmeric from Go with Your Gut


Makes two to four servings

Prep time: five minutes

Cook time: 40 minutes

  • 1 winter squash of choice (delicata, kabocha, butternut, hubbard, etc.), cubed or thinly sliced
  • 2 to 3 tbs. coconut oil
  • 2 tbs. curry powder
  • 2 tsp. ground turmeric
  • Sea salt and freshly ground black pepper
  • Preheat oven to 400 degrees F.
  1. Place the squash on a baking sheet with edges. Rub the squash with the oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there’s space between the pieces.
  2. Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be a rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

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