Cinnamon Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven — the natural sugars concentrate, the edges caramelize to a deep golden brown, and the inside turns silky and tender. This version leans into savory, aromatic territory with fresh rosemary, thyme, and garlic doing the heavy lifting, while turmeric and ground ginger add a warm, earthy depth that feels anything but ordinary. A splash of apple cider vinegar ties it all together, cutting through the richness of the coconut oil and brightening every bite. For anyone navigating a cinnamon sensitivity, roasted squash recipes can be a minefield — so many versions default to that warm spice blend without a second thought. Here, every ingredient earns its place without it, and the result is genuinely more interesting for the swap. Spread the cubes in a single layer and resist the urge to crowd the pan — that's the real secret to getting those irresistible caramelized edges instead of steamed, soft pieces. Finish with a handful of fresh parsley and you've got a side dish that looks as good as it tastes.
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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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