Paleo Roasted Butternut Squash with Fresh Basil

Total time50 min

Prep time15 min

Cook time35 min

Paleo Roasted Butternut Squash with Fresh Basil

Butternut squash cubes roast until deeply caramelized at the edges and fork-tender in the center, warmed through with turmeric and ginger for a golden, earthy flavor base. Thin slices of garlic roast right alongside, turning soft and lightly sweet, while a finishing drizzle of olive oil and apple cider vinegar adds brightness that cuts through the richness of the squash. Torn fresh basil scattered over the top brings a fragrant, herbaceous lift right before serving. It's a simple sheet-pan side built entirely from whole vegetables, good fats, and real seasonings, which makes it an easy, satisfying fit for a Paleo table. Serve it warm as a side to roasted meats or fold leftovers into a grain-free bowl the next day.

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Ingredients

4 servings

1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
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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
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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