From our family kitchen
Roasted Butternut Squash with Turmeric and Chilli
Published
Preparation Time: 5 - 10 minutes
Cooking Time: 50 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 tbsp. Lucy Bee Coconut Oil, plus extra for greasing
- 1 butternut squash, skinned and chopped into 1” cubes
- 1 tsp. dried chilli flakes
- 1 tsp. turmeric powder
- A pinch of Himalayan Salt
Method
- Preheat the oven to 200C, 350F, gas mark 4.
- Grease an oven tray with a little Lucy Bee Coconut Oil.
- Add the butternut squash, chilli flakes, Turmeric Powder and Himalayan Salt to a bowl and toss to make sure everything is coated.
- Spread the butternut squash on the oven tray and roast for 40 – 50 minutes.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story