AIP Friendly Herb-Roasted Butternut Squash
Butternut squash gets a serious glow-up here ā golden, caramelized edges, tender centers, and a fragrant coating of turmeric, ginger, rosemary, and thyme that makes the whole kitchen smell incredible. The coconut oil helps everything roast beautifully at high heat, and a splash of apple cider vinegar in the toss adds just enough brightness to balance the earthy spices. Spreading the cubes in a single layer with space between them is the key move ā it's what gives you that deep, slightly crispy caramelization instead of soggy steamed squash. This kind of side dish can feel hard to pull off when you're avoiding grains, nightshades, seeds, and legumes, but every single ingredient here clears those hurdles without any substitutions or workarounds. It comes together in one bowl and one sheet pan, which means cleanup is minimal and the whole thing is on the table in under an hour. Finish it with a scatter of fresh parsley for a pop of color and a little herby lift. This one serves four and works beautifully alongside any simply prepared protein.
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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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