Roasted Butternut Squash
Author: Laura Readel
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
- 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt or cracked Himalayan Salt
- ½ teaspoon McCormick Ground Turmeric
- ½ teaspoon garlic powder
- Preheat oven to 375 degrees F.
- Toss squash cubes with oil, salt, turmeric and garlic powder in a large bowl to coat.
- Spread in single layer on baking sheet.
- Roast about 32-36 minutes until squash is tender, rotating occasionally until there are some brown spots.
Recipe by Comeback Fitness at https://laurareadel.com/2017/01/roasted-butternut-squash/
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