Dairy Free Herb-Roasted Butternut Squash
Butternut squash has a natural sweetness that gets absolutely transformed in a hot oven, and this herb-roasted version leans into that caramelized magic with a bold lineup of aromatics. Coconut oil coats every cube and helps the edges turn deep golden and crispy, while garlic, turmeric, ginger, rosemary, and thyme layer in warmth and fragrance that make the whole kitchen smell incredible. A splash of apple cider vinegar brightens everything up and keeps the flavors from feeling heavy or one-note. The key move here is spreading the pieces out so they roast rather than steam ā that single-layer rule is what delivers those irresistible caramelized edges. Since the whole dish relies on whole vegetables, fresh herbs, and coconut oil, there's no butter or cream hiding anywhere, making it a genuinely satisfying side that doesn't require any substitutions or workarounds. Finish it with a scatter of fresh parsley and it's as pretty as it is delicious ā the kind of simple vegetable dish that disappears fast at the table.
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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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