This is Mairlyn Smith’s go-to squash dish. The combination of the turmeric and the
cracked black pepper make it spicy with a fabulous golden orange colour.
Good for your brain, your immune system, your heart, and your taste
buds.
Roasted Butternut Squash with Turmeric and Cracked Black Pepper
Fall/Winter
Top part of a butternut squash
2 tsp (10 mL) canola oil
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) cracked black pepper
Preheat oven to 350°F (180°C). Line an 8-inch square (2-L) metal pan with wet parchment paper.
Using a really sharp knife, as opposed to a sort of sharp knife or worse a dull knife, cut off the thick peel or use a really good peeler.
Cut squash in half lengthwise. Place flat side onto cutting board and cut down lengthwise into 1-inch (2.5 cm) slices. Cut each slice into 1-inch (2.5 cm) cubes or just try your best.
Place in a large bowl and toss with oil. Add turmeric and cracked pepper and toss until well coated.
Place into prepared pan, scraping any extra oil onto the squash, and roast in the oven for 45 – 60 minutes or until soft and golden in colour. Serve.
Makes about 2 cups (500 mL)
One serving = 1/2 cup (125 mL) or more
One serving contains:
57 Calories, 2.4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 3 mg Sodium, 9.2 g Carbs, 1 g Fiber, 1.6 g Sugar, 1 g Protein
Diabetes Food Choice Values Per Serving
1/2 Carbohydrate, 1/2 Fat
From: Healthy Starts Here!
by Mairlyn Smith PHEc