roasted butternut squash with smoked paprika and turmeric
I wrote this recipe in about 90 seconds. Okay maybe it took two minutes. It only took me 10 minutes to get it in the oven. And the photos just happened. Like that. It was no effort at all. Thank goodness, because I am completely in the weeds.
But then I get here to my computer screen and I don’t know what to call this recipe. Calling it simply “Roasted Butternut Squash” would be a huge disservice to this magical dish, and ignoring the fact that it has so much added flavor.
Calling it smoky would work for sure, because it is. But it is so much more than that. Other name contenders were “Umami Roasted Butternut Squash.” “Savory Butternut Squash” (I’ve already sort of used that one.) And even “The Best Roasted Butternut Squash.” It’s not that I don’t think it is the best roasted butternut squash, it actually is, it’s just when I go and make a statement like that I feel like I have to come up with a long list of reasons why it is the best, and I am just not up for that right now. You know weeds, priorities. Purse.
Ultimately, because I just needed to get something on paper I named it Roasted Butternut Squash with Smoked Paprika and Turmeric. I know. Lame. But I did. Even though a gigantic name like that makes it sound complicated or fancy. It isn’t. ‘Cuz I just said it only took me 10 minutes to get it in the oven.
So that’s all there is to it. It is yummy, smoky, savory. The best. It is also paleo and vegan and gluten-free and hashtagarama. Easy. I could go on.
Okay, enough already. I have to get back to those weeds. Now it is your turn. What do you guys think? What would you have named this?
Active Time: 10 minutes
Total Time: 45 minutes
Makes: 6 cups
Serving Size: 1 cup
Calories per serving: 100
Fat per serving: 4 g
Saturated fat per serving: 0 g
Carbs per serving: 17 g
Protein per serving: 1.5 g
Fiber per serving: 3 g
Sugar per serving: 3 g
Sodium per serving: 250 mg
Vegan and paleo recipe for roasted butternut squash with smoked paprika and tumeric. Gluten-free and only takes 10 minutes to get it in the oven.
- 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 ground turmeric
- ½ teaspoon garlic powder
- Preheat oven to 375 degrees F.
- Toss squash cubes with oil, paprika, salt, 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.
0 mg Cholesterol, 0 mg Added Sugar
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