Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cubed into 1-inch pieces
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (2g) garam masala
  • ½ tsp (1g) ground turmeric
  • ½ tsp (1g) ground cumin
  • ¼ tsp (0.5g) Kashmiri red chili powder
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the avocado oil, garam masala, turmeric, cumin, chili powder, salt, and pepper until a smooth paste forms.
  3. Toss the cubed butternut squash into the bowl and stir until every piece is uniformly coated in the spice blend.
  4. Line a baking sheet with parchment paper and spread the squash in a single layer, ensuring pieces are not touching.
  5. Roast for 25–30 minutes, flipping halfway through, until edges are dark brown and charred and the center is tender.
  6. Immediately remove from oven, drizzle with fresh lime juice, and sprinkle with chopped cilantro and flaky sea salt before serving.