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Roasted Butternut Squash with Smoked Paprika and Turmeric Recipe only 10 mintes of effort, gluten free, vegan and paleo on healthyseasonalrecipes.com

roasted butternut squash with smoked paprika and turmeric

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x

Description

Vegan and paleo recipe for roasted butternut squash with smoked paprika and turmeric. Gluten-free and only takes 10 minutes to get it in the oven.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F.
  2. 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.


Nutrition

  • 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

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