Low Sugar Herb-Roasted Butternut Squash
Butternut squash has a natural sweetness that needs absolutely nothing added to make it shine, and this roasted version leans into that beautifully. Tossed in melted coconut oil with garlic, turmeric, ginger, rosemary, and thyme, every cube gets coated in a fragrant, savory blend before hitting a hot oven. A splash of apple cider vinegar in the mix brightens the whole dish and balances the earthiness of the spices without a drop of sweetener in sight. The key move here is spreading the pieces in a single layer so they caramelize at the edges rather than steam ā that's where all the deep, golden flavor comes from. What comes out of the oven is tender on the inside, slightly crispy at the corners, and genuinely satisfying on its own. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. It's the kind of side dish that proves you don't need sugar to make something taste indulgent.
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Learn more āIngredients
4 servings
- 1 medium butternut squash (about 2.5 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā½ tsp salt
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the butternut squash cubes, melted coconut oil, minced garlic, turmeric, ground ginger, salt, rosemary, thyme, and apple cider vinegar. Toss until every piece is evenly coated.
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