Carrageenan 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 fork-tender center that practically melts. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger make every cube fragrant and complex — this is far from a bland side dish. A splash of apple cider vinegar brightens the whole thing and keeps the flavors lively rather than heavy. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged and processed foods, but this recipe is built entirely from whole, unprocessed ingredients, so there's nothing to second-guess. The key technique is giving each piece of squash its own space on the sheet pan — crowding traps steam and kills that gorgeous caramelized crust. A final scatter of fresh parsley adds a pop of color and a clean, herby finish right before serving. It's the kind of vegetable dish that converts skeptics at the table.
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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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