Artificial Food Coloring Free Herb-Roasted Butternut Squash
Roasted butternut squash is already a crowd-pleaser, but this version takes it somewhere truly special with a warm, aromatic blend of turmeric, ginger, fresh rosemary, and thyme. Every ingredient here is exactly what it says it is — whole, recognizable, and completely free of synthetic dyes or artificial additives that sneak into so many packaged seasonings and pre-made sides. Coconut oil and a splash of apple cider vinegar help the squash caramelize beautifully at high heat, giving you those deep golden edges that taste as good as they look. The trick of spacing the cubes out on the sheet pan means you get proper roasting rather than steaming, so the texture is tender inside with just enough bite on the outside. It's the kind of vibrant, naturally golden dish that genuinely doesn't need any artificial color to look stunning on the table — turmeric does all that work on its own. Finish with a handful of fresh parsley and you've got a side that feels restaurant-worthy with almost no effort.
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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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