Makes two to four servings
Prep time: five minutes
Cook time: 40 minutes
Ingredients
- 1 winter squash of choice (delicata, kabocha, butternut, hubbard, etc.), cubed or thinly sliced
- 2 to 3 tbs. coconut oil
- 2 tbs. curry powder
- 2 tsp. ground turmeric
- Sea salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
Directions
Place the squash on a baking sheet with edges. Rub the squash with the oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there’s space between the pieces.
Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be a rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.
Reprinted with permission from Go With Your Gut: The Insider’s Guide to Banishing the Bloat With 75 Digestion-Friendly Recipes by Robyn Youkilis, copyright © 2016. Published by Kyle Books, an imprint of Penguin Random House LLC.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
