Cashew 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 give every cube a fragrant, savory coating that makes this feel far more special than a basic side dish. A splash of apple cider vinegar in the toss brightens the whole thing and keeps the flavors from feeling heavy. The trick is spreading the pieces in a single layer so they roast rather than steam — that's what delivers those irresistible caramelized edges. This is naturally free from tree nuts of any kind, so there's no need to scan labels or worry about hidden ingredients sneaking into your meal. Finish with a handful of fresh parsley for a pop of color and serve it straight from the pan while it's still sizzling.
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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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