Almond Free Herb-Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges turn deep golden and caramelized with a tender, melt-in-your-mouth center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger give every cube a fragrant, savory coating that makes the whole kitchen smell incredible. A splash of apple cider vinegar brightens everything up and keeps the flavors from feeling heavy. The trick to getting that gorgeous caramelization is spreading the pieces in a single layer with space between them — crowding the pan is the enemy of good roasted vegetables. This is the kind of side dish that looks impressive on a platter but comes together with minimal effort and a single sheet pan. It's naturally free from tree nuts at every step, so there's no need to scrutinize labels or swap out any ingredients. Finish with a handful of fresh parsley and serve it straight from the oven while those caramelized edges are still at their best.
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Learn more →Ingredients
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
- ½ tsp ground ginger
- ½ 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 425°F (220°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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