Celery 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, ginger, rosemary, and thyme, plus a splash of apple cider vinegar that brightens everything up beautifully. Coconut oil helps the cubes roast rather than steam, so you get that satisfying caramelized crust on the outside while the inside stays tender and creamy. The technique matters here — spreading the pieces in a single layer with space between them is what separates truly roasted squash from a soggy, pale disappointment. Every ingredient in this dish is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It works just as well as a weeknight side as it does on a holiday table, and the optional parsley finish adds a pop of color that makes it look far more impressive than the effort involved.
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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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