Sweet, caramelized butternut squash gets tossed in olive oil with smashed garlic cloves, fresh rosemary, warm turmeric, and a touch of ginger before hitting a hot oven until the edges turn deep golden and irresistibly crisp. The squash goes in raw and uncrowded on the sheet pan, which is what gives you that fork-tender center with real caramelization instead of a steamed, soft mush. A scatter of fresh parsley at the end brightens the whole dish and makes it look like it belongs on a holiday table. Every ingredient here is straightforward whole-food pantry stuff, which makes this one an easy, no-fuss side to keep on rotation for a Paleo spread. It comes together in one bowl and one pan, so cleanup is as simple as the flavor is bold.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
