Paleo Ginger-Turmeric Snapper with Roasted Butternut Squash
Total time55 min
Prep time20 min
Cook time35 min
4.9(16)
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Learn more →Ingredients
4 servings
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp salt
For the snapper
- 4 red snapper fillets (about 6 oz each), skin-on
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¾ tsp salt
- 1 tbsp coconut oil
For the pan sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes on a large rimmed baking sheet with 2 tbsp olive oil, 1/2 tsp turmeric, and 1/2 tsp salt until evenly coated, then spread in a single layer.
- 2
Roast the squash for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the cut edges are golden.
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