Beef 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. The combination of turmeric, ginger, fresh rosemary, and thyme gives every cube a warmly spiced, herbaceous coating that smells absolutely incredible coming out of the oven. A splash of apple cider vinegar in the toss adds just enough brightness to balance the richness of the coconut oil and keep the flavors lively. The key technique is spreading the pieces in a single layer without crowding — that's what coaxes real caramelization instead of steaming, and it makes all the difference in texture. This is the kind of plant-forward side dish that earns compliments without requiring much effort, and it pairs beautifully with just about anything on the table. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that ties the whole dish together.
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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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