Low Iodine Rosemary-Garlic Roasted Butternut Squash
Total time50 min
Prep time15 min
Cook time35 min
4.7(27)
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2.5 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp olive oil
- 6 cloves garlic, peeled and lightly smashed
- 2 tbsp fresh rosemary, roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
- 2
In a large mixing bowl, combine the butternut squash cubes, smashed garlic cloves, olive oil, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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