Gut Friendly Herb-Roasted Butternut Squash
Butternut squash is already a gut-friendly superstar, and roasting it at high heat transforms its natural sugars into deeply caramelized, golden edges that are genuinely hard to stop eating. The combination of turmeric and ginger brings serious anti-inflammatory credentials to the table, while fresh rosemary and thyme layer in an herby warmth that makes this feel far more special than a simple vegetable side. A splash of apple cider vinegar ties everything together, brightening the flavors and supporting digestive health in one easy step. Coconut oil helps the squash roast evenly and develop that gorgeous color without any of the refined fats that can irritate a sensitive gut. The key technique here is giving each cube its own space on the pan — no crowding means proper caramelization instead of steaming, and that makes all the difference in texture. Finish with a scatter of fresh parsley and you have a vibrant, nourishing dish that works as a weeknight side or a standout addition to a bigger spread.
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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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