Chicken 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 tender, melt-in-your-mouth center. The combination of turmeric, ginger, fresh rosemary, and thyme gives every cube a warm, aromatic depth that makes this feel far more special than a simple vegetable side. A splash of apple cider vinegar in the toss brightens everything up and balances the richness of the coconut oil beautifully. The trick to getting that gorgeous caramelization is spreading the pieces in a single layer with space between them — crowding the pan is the enemy of good roasted vegetables, and this recipe makes that clear from the start. Everything here is straightforwardly plant-based, so there's no need to scan labels or worry about hidden animal proteins sneaking into your side dish. Finish with a scatter of fresh parsley and you've got a vibrant, showstopping dish that works just as well on a weeknight dinner table as it does at a holiday spread.
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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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