Low Sodium Roasted Butternut Squash with Fresh Basil

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Roasted Butternut Squash with Fresh Basil

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Ingredients

4 servings

1 medium butternut squash (about 2 ½ 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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3 tbsp olive oil, divided
3 cloves garlic, thinly sliced
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh basil leaves, torn
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the butternut squash cubes with 2 tbsp of the olive oil, the turmeric, ginger, and salt until evenly coated.

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