Butternut squash is one of those vegetables that rewards a confident spice hand. This version gets tossed with smoked paprika, turmeric, and garlic powder before going into a 375-degree oven, and what comes out is deeply savory, lightly caramelized at the edges, and warm in a way that plain roasted squash never quite achieves. Smoked paprika brings depth and a quiet heat that builds gradually, while turmeric adds an earthy undertone and is among the most well-researched spices for its role in supporting a healthy inflammation response. Together, they transform a simple vegetable into something that feels intentional and satisfying. The technique is straightforward: toss, spread, roast for 30 minutes, and finish under the broiler for the final 30 seconds if you want extra crispiness at the edges. Serve alongside grilled chicken, lean meat, or white fish for a complete meal, or on its own as a substantial side. Adjust the spices freely; this recipe holds up well to experimentation.
Shopping List:
- 3 pounds organic butternut squash
- 2 tbsp EVOO (extra virgin olive oil)
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
Mixing Your Goods:
Preheat oven to 375. Peel squash and cut into 1-inch pieces, toss with oil and spices in a large bowl. Spread on a baking sheet and roast in the oven for 30 minutes. Check on veggies to make sure they get crispy, possibly tossing the broiler for the final 30 seconds. *Add to your 30-day menu with a ground lean meat!
*Add to your 30-day menu with a ground lean meat!