Citrus Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven ā the natural sugars caramelize, the edges go deep golden, and the whole kitchen smells incredible. This version leans into that magic with a bold spice blend of turmeric and ginger, plus fresh rosemary and thyme that crisp up beautifully against the coconut oil. A splash of apple cider vinegar ties everything together, adding just enough brightness without a drop of citrus in sight ā no lemon, no orange, no lime to worry about. Many roasted vegetable recipes sneak in citrus zest or juice as a finishing touch, so having a version that delivers that same vibrant lift through vinegar and aromatics is genuinely useful. The technique matters here too: spreading the cubes in a single layer with space between each piece is what gets you caramelized edges instead of a soggy, steamed result. Minced garlic and a two-stage roast push the flavor even further, making this feel like something you'd order at a restaurant rather than a simple weeknight side. Scatter fresh parsley over the top before serving and it looks as good as it tastes.
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Learn more āIngredients
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
- Ā½ tsp ground ginger
- Ā½ 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 425Ā°F (220Ā°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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