Special Diet - Created Date : 4.9.2019
I wrote this recipe in about 90 seconds. Okay maybe it took two minutes. It only took me 10 minutes to get it in the oven. And the photos just happened. Like that. It was no effort at all. Thank goodness, because I am completely in the weeds.
But then I get here to my computer screen and I don’t know what to call this recipe. Calling it simply “Roasted Butternut Squash” would be a huge disservice to this magical dish, and ignoring the fact that it has so much added flavor.
Calling it smoky would work for sure, because it is. But it is so much more than that. Other name contenders were “Umami Roasted Butternut Squash.” “Savory Butternut Squash” (I’ve already sort of used that one.) And even “The Best Roasted Butternut Squash.” It’s not that I don’t think it is the best roasted butternut squash, it actually is, it’s just when I go and make a statement like that I feel like I have to come up with a long list of reasons why it is the best, and I am just not up for that right now.
Ultimately, because I just needed to get something on paper I named it Roasted Butternut Squash with Smoked Paprika and Turmeric. I know. Lame. But I did. Even though a gigantic name like that makes it sound complicated or fancy. It isn’t. ‘Cuz I just said it only took me 10 minutes to get it in the oven.
How to Make Roasted Butternut Squash
If you have sensitive skin, you may want to wear vinyl gloves to peel the squash because it has so much Vitamin A in it, it will actually cause the skin on your palms to peel a bit!
Cut the stem off the butternut squash with a sharp Chef’s knife. Then cut off the bottom. Peel the butternut squash with a sharp vegetable peeler.
Cut the squash in half lengthwise (from stem-end to base) and scoop out the seeds and fibers with a spoon.
Cut the squash into cubes and then toss with the spices and oil.
One of the other really cool things about this recipe, besides the fact that it’s so dang easy, is that it has turmeric in it, which is gaining in popularity. That’s probably due to the fact that, scientific evidence is pointing toward potential health benefits like anti-inflammatory properties from the curcumin in it.
Roast the butternut squash at 375 degrees. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash.
Once it comes out of the oven, add on some parsely for a bit of color if you like.
This squash can be made ahead and reheated. Either in the oven or microwave. So it makes a great meal prep side or to serve on Thanksgiving.
So that’s all there is to it. It is yummy, smoky, savory. The best. It is also paleo and vegan and gluten-free and hashtagarama. Easy. I could go on.
Okay, enough already. I have to get back to those weeds. Now it is your turn. What do you guys think? What would you have named this?
Preheat oven to 375 degrees F.
Toss squash cubes with oil, paprika, salt, turmeric and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.
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I agree EIleen. I need to head back to the farmers’ market for more squash! Thanksgiving would a great time to make this, though with oven space at a premium it could be tricky. I did reheat the left-overs in the microwave and it was great if you do decide to go that route.
Love this recipe, Katie! Roasted butternut squash is one of my ultimate comfort foods in the Fall. I’ll definitely have to try this version out as the smoked paprika sounds like it’s right up my alley. I hope you are doing well! ??
Thank you so much for your informed reply. I am being driven to distraction by people who write “I love this idea! I plan to make it soon”. Who the hell CARES if they are going to make it? I’m looking for real feedback.
yummy yum. simple roasted with simple seasoning is one of my favorite treatments of butternut squash (or really, uhh anything). i like your pairing of smoked paprika with bright vibrant turmeric! i’ll be keeping that in mind. thanks for sharing!
I love finding new ways to cook squash. Definitely will try this. However, how do you peel and cube the raw squash? It is a chore to cut into wedges and some bigger pieces, which I do in order to boil it. But to cut into small pieces and peel raw seems a huge task to me. When I cook butternut squash, I boil it first at least for a bit to make it softer and easier to peel and cut smaller; then I roast. Would that work for this recipe? I don’t want to make it too soft and lose on texture.
Hi Maya, thanks for your question. I am sure others are wondering the same. To peel the squash leave the entire raw squash whole. Use a good vegetable peeler to peel the entire thing. Careful! It will get slippery! Then cut in half lengthwise, scoop out the seeds and pulp with a spoon. Then cut into cubes. Enjoy!
I do not frequent any blogs, but I do plenty of perusing Pintrest…this is how I stumbled upon this recipe, when I was planning for Christmas dinner. I just HAD to find this post again so that I could let you know how amazing this recipe is.
My mother and my in-laws are less adventurous than my husband and I and none of them were big fans of squash. I found this recipe when planning my menu and knew that we couldn’t tell ANYONE that we were making squash because we’d get moans and groans galore. I put it on the table (SO EASY!!!) and everyone dug in, believing that my squash was sweet potato. My brother in law was the first to ask what it was and everyone was STUNNED to know that they loved squash.
I’m so sorry for the lengthy comment but I’m obsessed with your recipe and I needed you to know!! I’m always searching for healthy AND delicious recipes and this post did not disappoint. Thanks so much!!
This was absolutely delicious! Almost all of the squash recipes I’ve found are full of brown sugar and cinnamon. I don’t like sweet vegetables. This was such a great change of pace. Thank you for posting it.
First of all, delicious! Secondly, I am losing my mind. I just finished eating this. I cut it down to make a serving for one. The problem? I made it with a sweet potato. I had flagged this originally for my butternut squash. Since then my mind took an all too common detour to … middle age???
It wasn’t until I went to bookmark this to make again that I noticed the first ingredient is squash!! Then I remembered why I had this recipe flagged originally – for my butternut squash!
Seriously, this is an all too familiar occurrence lately.
I WILL try it with the squash, but let me confirm that it was great with sweet potato, too.
Love these spices!!!
I am so glad to know that it worked with sweet potato. It’s like the discovery of penicillin, a happy accident! Okay, maybe not that much of a world changing event- but you get my meaning. Thanks so much for coming back to let me know you like it Jean. Have a great day!
hmmmm is fantastic i like roasted butternut squash with smoked paprika and turmeric it’s great taste Full taste, beautiful gold colour,so so so so wonderful and tasty roasted butternut squash with smoked paprika and turmeric .Those look so perfect! Thanks for the recipe!
Hi Shelley. Thanks for asking. Smoked Paprika is available in most supermarkets now. It is wonderfully smoky and imparts a smoky flavor to recipes. You can sub regular paprika but the flavor of the dish will be frankly boring by comparison.
Hi Angelina. We had this recipe last week. It remains one of my all time favorite ways to prepare butternut squash. If you try it again, add a pinch of cinnamon. I have been doing that lately, and I love the sweetness it adds to this blend. Thanks for rating! Happy Cooking!
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Hi! I am Katie and I am glad you're here. Welcome to my Vermont kitchen. I am a classically trained chef, former food stylist and also a reformed dieter. Today, I believe no food should be off limits. Here on my food blog, you'll find hundreds of easy weeknight dinners, simple seasonal vegetable recipes and intuitive eating tips. If you've got seasonal produce and you're wondering what to do with it, or you're just ready to say goodbye to dieting, then we're going to be besties in like one minute! Take a look around, have a bite to eat and let's hang out!
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"