butternut squash with Fiji Joe Turmeric

Butternut Squash with Turmeric

Butternut squash is one of my favorite accompaniments at Thanksgiving. This year I’ve planned roasted butternut squash with turmeric as the show-stopping side dish. The great shame is I just don’t think I’ll have leftovers!

PREP TIME: 10 minutes
COOKING TIME: 35 minutes
TOTAL TIME: 45 minutes
YIELD: 6 cups


3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (8 cups)
2 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
¾ teaspoon salt
½ teaspoon Fiji Joe Turmeric
½ teaspoon garlic powder


🌡️ Preheat oven to 375 degrees F.

🥣 Toss squash cubes with oil, paprika, salt, Fiji Joe Turmeric, and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.