ROASTED SQUASH TURMERIC CURRY AND

Healthy Mama - - Bites -

Your Gut au­thor of Go with By Robyn Youk­ilis,

F/200°C. oven to 400° Pre­heat the

roast­ing dish. You’ll of choice (del­i­cate, in a

the squash 1 win­ter squash Spread be­tween the

in hub­bard, etc) be space

there to kabocha, but­ter­nut, want with the oil.

the squash sliced pieces. Rub cubed or thinly pow­der, turmeric (or oil of the curry

it with s co­conut oil Sprin­kle ta­ble­spoon 2-3 salt and some sea

on thick­ness choice) 40min, de­pend­ing

Roast for 30- should be a rich s curry pow­der squash ta­ble­spoon The 2 of the squash. a bit.

color and browned ground turmeric yel­low 2 tea­spoons golden

pep­per or more some black Taste and add im­me­di­ately . Sea salt Serve

salt if needed. black pep­per

too! Freshly ground the peel

cook and eat I’ll gen­er­ally buy­ing or­ganic, Note: when

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