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.