Gluten 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 you end up with something that feels far more special than the effort involved. This version layers in turmeric, ginger, fresh rosemary, and thyme for a warm, aromatic depth that makes every bite interesting. A splash of apple cider vinegar brightens the whole thing and keeps the richness of the coconut oil in check. The technique matters here too: spreading the cubes in a single layer without crowding is what gets you those deeply golden, slightly crispy edges instead of a soggy, steamed result. Every single ingredient in this dish is naturally free of gluten, so there's no swapping, substituting, or label-reading required ā it just works as written. Finish it with a handful of fresh parsley for a pop of color and a little herby freshness right before serving. It's the kind of side dish that disappears fast, whether you're feeding a crowd or just treating yourself to something genuinely good.
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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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