- recipe -

Roasted Squash With Curry and Turmeric

This dense winter-squash dish is nourishing for your body and satisfying for your belly. Make it a part of your weekly cooking routine.

Roasted-Squash-Curry-Tumeric

Makes two to four servings
Prep time: five minutes
Cook time: 40 minutes

Ingredients

  • 1 winter squash of choice (delicata, kabocha, butternut, hubbard, etc.), cubed or thinly sliced
  • 2 to 3 tbs. coconut oil
  • 2 tbs. curry powder
  • 2 tsp. ground turmeric
  • Sea salt and freshly ground black pepper
  • Preheat oven to 400 degrees F.

Directions

Place the squash on a baking sheet with edges. Rub the squash with the oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there’s space between the pieces.

Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be a rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

Reprinted with permission from Go With Your Gut: The Insider’s Guide to Banishing the Bloat With 75 Digestion-Friendly Recipes by Robyn Youkilis, copyright © 2016. Published by Kyle Books, an imprint of Penguin Random House LLC. 

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