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Roasted Butternut Squash with Turmeric and Chilli

Preparation Time
5 - 10 minutes

Cooking Time
50 minutes

4 - 6

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 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. Lucy Bee Turmeric Powder
  • A pinch of Lucy Bee Himalayan Salt


  1. Preheat the oven to 200C, 350F, gas mark 4.
  2. Grease an oven tray with a little Lucy Bee Coconut Oil.
  3. Add the butternut squash, chilli flakes, Lucy Bee Turmeric Powder and Lucy Bee Himalayan Salt to a bowl and toss to make sure everything is coated.
  4. Spread the butternut squash on the oven tray and roast for 40 – 50 minutes.
  5. Tip: This is great served with a cous cous and chicken salad.

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