Breastfeeding Friendly Herb-Roasted Butternut Squash
Butternut squash roasted at high heat until the edges go deep golden and caramelized is one of those simple pleasures that never gets old — and this version layers in turmeric, ginger, fresh rosemary, and thyme to make every bite genuinely exciting. The combination of warming spices and fragrant herbs makes this far more interesting than your average roasted vegetable side. Coconut oil helps the squash caramelize beautifully while adding a subtle richness, and a splash of apple cider vinegar at the end brightens the whole dish. Turmeric and ginger are both celebrated for their anti-inflammatory properties, making this a smart choice when your body is working hard and needs extra nourishment. The technique is straightforward — spread the pieces out so they roast rather than steam, flip once, and let the oven do the heavy lifting. A handful of fresh parsley scattered over the top before serving adds a pop of color and a clean, herby finish. It works as a hearty side, tossed into grain bowls, or eaten straight off the pan while standing at the counter — no judgment.
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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)
Can be omittedfresh parsley
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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