Low Sodium Herb-Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Herb-Roasted Butternut Squash

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Ingredients

4 servings

1 medium butternut squash (about 2.5 lb), peeled, seeded, and cut into 1-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp coconut oil, melted
3 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a large mixing bowl, combine the butternut squash cubes, melted coconut oil, minced garlic, turmeric, ground ginger, salt, rosemary, thyme, and apple cider vinegar. Toss until every piece is evenly coated.

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