Black Pepper Free Herb-Roasted Butternut Squash
Butternut squash roasted at high heat is already one of autumn's great pleasures, and this version leans into warm, aromatic spices that make every caramelized cube feel genuinely special. Turmeric and ground ginger bring earthy depth and a gorgeous golden color, while fresh rosemary and thyme add that herby, fragrant lift you'd expect from a restaurant side dish. A splash of apple cider vinegar in the toss brightens everything up and helps those edges get beautifully caramelized without any bitterness. The trick of spreading the pieces so they aren't touching is what separates truly golden, roasted squash from a steamy, soft disappointment — and it's worth the extra sheet pan space. Coconut oil handles the high oven heat beautifully and adds a subtle richness that ties all the flavors together. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a holiday table where bold seasoning is welcome but certain spices are not.
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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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