Brazil Nut Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven — the natural sugars caramelize, the edges turn deep golden, and the whole kitchen smells incredible. This version leans into that magic with a bold spice blend of turmeric and ginger, plus fresh rosemary and thyme that crisp up beautifully against the coconut oil. A splash of apple cider vinegar in the toss brings a subtle brightness that keeps the dish from feeling heavy or one-note. The technique matters here: spreading the cubes in a single layer with space between each piece is what delivers that satisfying caramelized edge instead of a soggy, steamed result. Every ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes it feel just a little fancy. It works beautifully as a side dish or tossed into grain bowls, and it's the kind of recipe you'll find yourself coming back to all fall and winter long.
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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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