Butternut Squash with Turmeric Pepita Chutney: A Nourishing Recipe

Discover a vibrant, anti-inflammatory roasted squash dish topped with golden turmeric-spiced pepita chutney—delicious and packed with health benefits.

By Medha deb

Created on Sep 28, 2025

Discover a vibrant, anti-inflammatory roasted squash dish topped with golden turmeric-spiced pepita chutney—delicious and packed with health benefits.

Butternut Squash with Turmeric Pepita Chutney: A Vibrant Anti-Inflammatory Recipe

If you are looking for a striking side dish or a plant-based main bursting with flavor, color, and nutritional value, this roasted butternut squash recipe with turmeric pepita chutney delivers everything you need. Featuring golden squash, bold spices, and a crunchy, tangy chutney, it merges simple techniques with high-impact benefits, making it a winning addition to any table.

Why This Recipe Stands Out

Striking Appearance: The deep orange of roasted butternut squash is enhanced by a bright yellow turmeric chutney for an eye-catching presentation.
Customizable: This recipe is easily adapted—serve as a hearty vegetarian main, a vibrant side, or a plant-based potluck contribution.
Nutritional Powerhouse: It harnesses antioxidant-rich butternut squash and anti-inflammatory turmeric, making it as healthy as it is tasty.

Health Benefits: Why Cook with Turmeric and Butternut Squash?

Both butternut squash and turmeric are loaded with nutrients, making this recipe more than just a meal—it’s an act of self-care.

Butternut Squash

High in Vitamin A: Important for immune support and good vision.
Rich in Fiber: Aids digestion and helps regulate blood sugar.
Packed with Antioxidants: Protects cells from oxidative stress.
Low Calorie: Satisfying while being waistline-friendly.

Turmeric

Contains Curcumin: The main active compound, curcumin, is known for its anti-inflammatory properties and its potential to reduce risks associated with chronic disease.
Antioxidant Effects: Neutralizes free radicals and may protect against heart disease, cancer, and age-related decline.
Brain Health: May increase brain-derived neurotrophic factor (BDNF), supporting memory and mood.
Digestive Aid: Helps soothe digestive discomfort and supports gut health.

Recipe: Roasted Butternut Squash with Turmeric Pepita Chutney

This recipe balances sweet, tender squash with a vibrant topping made from toasted pepitas (pumpkin seeds), fresh herbs, cumin, and a touch of spicy chili—all tied together with the golden hue of turmeric. Here’s how to prepare it.

Ingredients

1 large butternut squash (about 2½ pounds), peeled, seeded, and sliced into ¾-inch half-moons
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
¾ cup unsalted pepitas (pumpkin seeds)
1 small shallot, finely diced
2 tablespoons apple cider vinegar
1 teaspoon ground turmeric
½ teaspoon ground cumin
Pinch red pepper flakes or Aleppo chili
¼ cup chopped cilantro (plus extra for garnish)
Zest of 1 lemon, plus 1 tablespoon lemon juice

Step-by-Step Instructions

Prepare the Squash:
- Preheat your oven to 425°F (218°C).
- Line a large baking sheet with parchment paper for easy cleanup.
- Toss the butternut squash half-moons with 2 tablespoons olive oil, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper.
- Arrange in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until squash is tender and caramelized around the edges.
Make the Turmeric Pepita Chutney:
- While the squash roasts, heat a skillet over medium heat.
- Toast the pepitas for about 2–3 minutes until they pop and begin to brown lightly. Transfer to a bowl to cool.
- In a small bowl, combine the diced shallot, turmeric, cumin, remaining olive oil, apple cider vinegar, lemon zest and juice, remaining salt and pepper, and red pepper flakes. Stir to blend.
- Add toasted pepitas and chopped cilantro. Toss to coat and let marinate while the squash finishes cooking.
Serve:
- Arrange the roasted squash on a serving platter.
- Spoon the turmeric pepita chutney over the squash slices.
- Garnish with extra chopped cilantro if desired. Serve warm or at room temperature.

Tips For Perfect Results

Uniform Slices: Try to cut the squash into similar-sized pieces for even roasting.
Parchment Paper: Prevents sticking and makes cleanup effortless.
Spice Customization: Add more chili for heat, or a splash of honey for sweetness if desired.
Make-Ahead: The chutney can be prepped in advance; store in the fridge and bring to room temperature before serving.

Why Turmeric Is the Star Ingredient

Turmeric’s reputation as an anti-inflammatory powerhouse is supported by both ancient use and modern science. The bright yellow curcumin compound at its core is celebrated for:

Potent Anti-Inflammatory Effects: May help reduce swelling and pain—especially for people with arthritis or joint issues.
Antioxidant Activity: Protects body cells from oxidative damage, helping to combat the aging process.
Support for Brain Function: Research suggests curcumin may help boost neurotrophic factors linked to memory and emotional well-being.
Supporting Digestive Health: Works as a natural digestive aid, soothing discomfort and supporting gut integrity.

While the quantity you’ll get from a single serving of this chutney may not equate to a supplement, making turmeric a regular feature of your meals adds up over time. For maximum benefit, pair with a little black pepper, which can increase curcumin’s bioavailability.

How to Store and Reheat

Storage: Any leftovers can be placed in an airtight container and kept in the refrigerator for up to 3 days.
Reheating: Gently warm in a low oven or in a skillet until just heated through. For best flavor, allow the chutney to come to room temperature before serving over the squash.

You can also repurpose leftovers as a topping for grain bowls, salads, or roasted chicken.

Nutritional Snapshot

Nutrient (per serving, approx.)	Amount
Calories	190
Fat	12g
Carbohydrates	18g
Protein	4g
Fiber	4g
Vitamin A	90% DV
Iron	10% DV
Potassium	12% DV

DV = Daily Value, based on a 2,000-calorie diet.

Serving Suggestions & Pairings

As a Vegetarian Main: Pair with quinoa or wild rice and a green salad for a complete meal.
On Holiday Tables: This bright, aromatic dish adds color and flavor to Thanksgiving or festive gatherings.
With Grilled Meats or Fish: Serve as a side with roasted chicken, pork tenderloin, or grilled salmon for extra vibrancy.
As Part of a Buddha Bowl: Layer with grains, beans, leafy greens, and a drizzle of yogurt or tahini for a flavorful vegetarian bowl.

Ingredient Spotlight: Pepitas & Apple Cider Vinegar

Pepitas, or hulled pumpkin seeds, offer a pleasing crunch and nutty flavor. They’re high in magnesium, zinc, healthy fats, and plant-based protein. Apple cider vinegar brings brightness and a gentle tang to the chutney, helping balance the natural sweetness of the squash.

Frequently Asked Questions (FAQs)

How should I choose and prepare butternut squash?

Look for firm squash with matte skin; avoid any with soft spots or mold. To prepare, slice off both ends for stability, peel with a sturdy vegetable peeler, halve, seed, and cut into even slices.

Is turmeric safe for everyone?

In culinary amounts, turmeric is considered safe for most people. Very high doses, mainly through supplements, may cause digestive upset in some. Consult your healthcare provider if using for medical reasons or at therapeutic dosages.

Can I make this dish ahead of time?

Yes. The squash can be roasted and the chutney can be made a day ahead. Store separately and assemble before serving for best texture and flavor.

What other seeds or nuts can replace pepitas?

Try sunflower seeds, chopped almonds, hazelnuts, or walnuts for different flavors and textures.

Does turmeric stain?

Yes, turmeric can easily stain hands, cutting boards, and clothing. Wash utensils and surfaces quickly, and consider wearing gloves when handling fresh turmeric root or powder in large amounts.

How can I enhance curcumin absorption?

Curcumin is not easily absorbed on its own. Consuming it with a source of fat and a little black pepper increases absorption. The olive oil and optional black pepper in this recipe help with bioavailability.

Summary: Eat Well, Feel Vibrant

This butternut squash with turmeric pepita chutney recipe brings together the best of seasonal produce and health-promoting spices. Whether you’re seeking anti-inflammatory benefits, a plant-forward centerpiece, or simply a delicious addition to your meal rotation, this dish stands out for its flavor, color, and nourishing properties.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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