Curry and Turmeric Roasted Squash

Curry Tumeric Squash
Ellen Silverman


1 winter squash of choice (delicata, kabocha, butternut, hubbard, and more!), cubed or thinly sliced
2-3tablespoons coconut oil
2tablespoons curry powder
2teaspoons ground turmeric
sea salt and freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Spread the squash on a baking sheet with sides. You’ll want there to be space in between the pieces. Rub the squash with the oil.
  3. Sprinkle it with the curry powder, turmeric, and some sea salt.
  4. Roast for 30 to 40 minutes, depending on thickness of the squash. The squash should be a rich golden yellow color and browned a bit.
  5. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

Images reproduced by permission of Kyle Books from Go with Your Gut: The Insider’s Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes by Robyn Youkilis. ©2016 by Ellen Silverman. All rights reserved.