Citric Acid Free Herb-Roasted Butternut Squash
Butternut squash roasted at high heat is one of those simple pleasures that never gets old — caramelized edges, tender centers, and a kitchen that smells absolutely incredible. What makes this version especially satisfying is the layering of warm spices like turmeric and ginger alongside fresh rosemary and thyme, so every bite has real depth without relying on anything processed or hard to track down. A splash of apple cider vinegar ties it all together, adding just enough brightness to balance the natural sweetness of the squash — and unlike lemon juice or citrus-based dressings, it keeps things safely in bounds for anyone avoiding citric acid. Coconut oil helps the cubes roast up beautifully golden rather than soggy, especially when you give each piece a little breathing room on the pan. The flip halfway through is a small step that makes a big difference, turning what could be a soft side dish into something with genuinely crispy, caramelized edges. Finished with a scatter of fresh parsley, it's the kind of vegetable dish that disappears fast — even among people who claim they don't love squash.
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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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