Barley 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 bright splash of apple cider vinegar work together to create layers of savory, herby flavor that make this feel far more special than a simple side dish. A pinch of turmeric and ground ginger add warmth and a gorgeous color that looks stunning on any table. The single-layer roasting method is key — giving each cube its own space on the pan means you get that irresistible caramelized crust instead of soggy, steamed squash. Every ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. Finish with a scatter of fresh parsley and you've got a dish that's as beautiful as it is satisfying.
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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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