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Turmeric Garlic Roasted Butternut Squash

Turmeric and Garlic Roasted Butternut Squash

Extra seasoned roasted butternut squash is a flavorful addition to your dinner plate! AIP and Paleo-friendly, this is sure to meet your dietary requirements and please the whole family. Dairy-free, nightshade-free, and gluten-free!

Course Dinner, Side Dish
Cuisine AIP, Paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 50 kcal
Author Emily Stauch


  • 4 cups cubed butternut squash from ~1.5lb. squash
  • 1-2 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger
  • 1/2 tsp. onion powder
  • 2 tsp. turmeric powder


  1. Preheat oven to 475° and line a rimmed baking sheet with parchment paper and set aside.

  2. Prepare butternut squash by peeling, cutting in half, scooping out seeds, then slicing and cubing.

  3. Add butternut squash to a large mixing bowl and add olive oil, sea salt, garlic powder, ginger, onion powder, and turmeric. Stir to coat evenly. Add more oil as needed to cover all sides of the squash with seasoning.

  4. Pour squash onto prepared pan and spread out in single layer. Roast at 475° for 30 minutes or until squash is tender and browning.