Low Iodine Roasted Delicata Squash with Fresh Basil
Total time40 min
Prep time10 min
Cook time30 min
4.8(27)
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 lb each)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 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. - 1 tbsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Trim the ends off each delicata squash, then slice crosswise into 1/2-inch rings. Use a small spoon or your fingers to pop out the seeds and stringy pulp from each ring.
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