Fish Free Herb-Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges turn deep golden and caramelized with a fork-tender center. Coconut oil, garlic, turmeric, and fresh rosemary and thyme come together to create a warm, aromatic coating that makes every cube taste like something you'd order at a fancy restaurant. The splash of apple cider vinegar is the quiet hero — it brightens the whole dish and balances the earthiness of the squash beautifully. Spreading the pieces in a single layer without crowding is the key move that guarantees real browning instead of a soggy steam situation. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a holiday table. A scatter of fresh parsley at the end adds a pop of color and freshness that makes it look 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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