Low Iodine Roasted Butternut Squash with Fresh Basil
Total time50 min
Prep time15 min
Cook time35 min
4.9(15)
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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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