Anti Inflammatory Herb-Roasted Butternut Squash
Butternut squash is already a naturally sweet, hearty vegetable, but roasting it at high heat with this lineup of ingredients takes it somewhere truly special ā deeply caramelized edges, tender centers, and a warm, aromatic flavor that feels both comforting and vibrant. Turmeric and ginger are the real workhorses here, bringing bold color and the kind of earthy heat that makes this dish feel intentional rather than just a simple side. Coconut oil helps everything crisp up beautifully in the oven while keeping the whole recipe free from inflammatory seed oils. A splash of apple cider vinegar in the toss adds a subtle brightness that balances the richness of the squash and ties all the herbs together. Fresh rosemary and thyme give it that fragrant, almost woodsy quality you'd expect from a dish that took far more effort than it actually did. The trick of spacing the pieces out on the sheet pan is worth following closely ā it's what gets you those gorgeous golden edges instead of a steamed, soggy result. Finish it with a handful of fresh parsley and you've got a side dish that looks stunning, tastes incredible, and genuinely supports the way you're trying to eat.
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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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