Gelatin Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven ā the natural sugars concentrate, the edges caramelize, and the whole thing turns deeply golden and irresistible. This version gets a serious flavor boost from turmeric, ginger, fresh rosemary, and thyme, with a splash of apple cider vinegar that brightens everything up and keeps the seasoning from feeling heavy. Coconut oil helps the cubes roast rather than steam, so you get that satisfying caramelized crust on the outside while the inside stays tender and creamy. Spacing the pieces out on the sheet pan is the real trick here ā it's a small step that makes a big difference between beautifully browned squash and a soggy, pale result. Since every ingredient is a whole food or pantry staple, there's nothing hidden to second-guess, which makes this an easy, confident choice for anyone avoiding animal-derived additives. Finish with a handful of fresh parsley and you've got a side dish that 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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