roasted butternut squash with smoked paprika and turmeric
You’re gonna love this vegan and paleo recipe for roasted butternut squash with smoked paprika and turmeric. Not only is it gluten-free but only takes 10 minutes to get it in the oven.
I originally published this recipe on October 10th, 2014 when I was deep in the throes of writing my Cookbook. I was deeply busy with that, and I had yet to discover the life changing art of time blocking. I have left the antidote below, but added brand new photos, a video and more cooking tips today. This post contains affiliate links.
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. It’s like that Vegan Potato Salad all over again. 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.
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.
How to Cut Butternut Squash
- First of all, if you have sensitive skin, you may want to wear vinyl gloves to peel the squash because it has so much Vitamin A in it, it will actually cause the skin on your palms to peel a bit!
- Cut the stem off the butternut squash with a sharp Chef’s knife. Then cut off the bottom. Peel the butternut squash with a sharp vegetable peeler.
- Cut the squash in half lengthwise (from stem-end to base) and scoop out the seeds and fibers with a spoon.
- Cut the squash into cubes.
- You can cut the squash in advance and store it in a gallon ziplock bag in the produce drawer for up to a week.
Tips For Making Roasted Butternut Squash
- After the squash is cubed, toss it with olive oil and then add in the flava! Smoked paprika, which is arguably the best ingredient on the planet, adds tons of major smoky flavor without adding calories. Then I also toss in some turmeric, which is a great inflammation fighter. Lastly, just a touch of garlic, because that helps everything taste better. I used garlic powder so it wouldn’t burn.
- Once the squash is coated in the seasoning, spread it out on a large sheet pan. I really love a nice heavy aluminum “half sheet” pan.
- Roast the butternut squash at 375 degrees. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash.
- Once it comes out of the oven, add on some parsley for a bit of color if you like.
How to Reheat This Roasted Squash
This is a common question I get. “I want to serve this recipe for Thanksgiving, how can I make it in advance?” I am so happy to report this recipe is great for Thanksgiving because it can be made ahead and reheats beautifully! This also means it works well for meal prep!
Cut The Squash Ahead:
As I mentioned before the squash itself can be cubed and stored for a week before you roast it. Ideally you’d only do this 3 days ahead to limit the nutrient loss. Either way, having the squash cubed ahead is super nice, so on the Wednesday before Thanksgiving, all you have to do is drop the bag of squash into a bowl, drizzle on the oil and seasoning and pop it in the oven.
Reheating in the Oven:
Since the oven will be used for the turkey on Thanksgiving, I don’t recommend roasting the squash on Thanksgiving. But you can roast it the day before. Leave it on the sheet pan to cool and then transfer it to a nice casserole dish with a cover. On Thanksgiving, once the turkey comes out of the oven to rest, set the casserole dish in the oven at 350 degrees F. Let it warm up until it is steaming hot. This will take up to 45 minutes. Note that once it is hot, it will hold it’s heat for almost an hour in the casserole dish, and is great even when warm, so don’t leave it in the oven for too long, as the squash will become mushy. Top it with parsley right before serving.
Reheating in the Microwave:
You can also reheat the squash in the microwave. Just cover it with a paper towel, or with parchment, and then microwave it at 50% power for 5 minutes. Toss it gently with a silcone spatula, and if it is not hot all the way through, microwave it for up to two minutes more at 50% power.
Five More Butternut Squash Recipes
- This recipe is the perfect post-holiday antidote. You’ll want to pin this Clean Eating Curry Butternut Squash Soup for later! Trust me.
- Butternut Squash with Garlic and Herbs is a super popular recipe, and is made entirely on the stove-top which makes it awesome for Thanksgiving dinner.
- Easy Cheesy Stove-top Butternut Squash, is another stove top recipe, and happens to be on the Best Of HealthySeasonalRecipes because it is THAT good!
- If you have yet to try this Butternut Squash Lasagna, you need to add it to your weekend plans. It can be prepped ahead too, so it makes a great meal prep or entertaining recipe.
- I adore this Mac and Cheese with Butternut Squash. It’s one of my favorite recipes to bring to a potluck. Kids and adults devour it!
So that’s all there is to it. It is yummy, smoky, savory. The best!!!
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Here is a simple way to make Roasted Butternut Squash with the flavorful addition of Smoked Paprika and turmeric. It is a healthy side dish to serve for Thanksgiving, and can be made ahead and reheated.
- 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 McCormick 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.
TO MAKE AHEAD: Leave the roasted squash on the sheet pan to cool and then transfer it to a nice casserole dish with a cover. Refrigerate up to 24 hours. Preheat the oven to 350 degrees F. Place the casserole in the oven and let it warm up until it is steaming hot, about 45 minutes. Keep covered until ready to serve. To reheat in the microwave, cover with parchment or a paper towel. Microwave at 50% power for 5 minutes. Gently stir. If the squash is not hot all the way through, microwave up to 2 minutes more at 50% power.
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 1.5 g