Emulsifier Free Herb-Roasted Butternut Squash
Butternut squash gets a serious glow-up here — golden, caramelized edges, fragrant with rosemary, thyme, turmeric, and ginger, and finished with a bright splash of apple cider vinegar that ties everything together. Every single ingredient in this dish is exactly what it sounds like, which is a genuine relief when you're navigating labels and trying to avoid hidden additives that sneak into so many packaged seasonings and cooking sprays. Coconut oil does the heavy lifting as the fat, coating each cube cleanly and helping the squash roast to that deep, jammy caramelization without any processed blends. The trick of spreading pieces in a single layer with space between them is what separates truly roasted squash from the sad, steamed version — follow that step and you'll get the crispy edges worth eating straight off the pan. A handful of fresh parsley scattered over the top at the end adds color and a clean, herby finish that makes this feel like something you'd order at a restaurant. It works beautifully as a side dish but honestly holds its own as the main event over grains or greens.
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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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