Hazelnut Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven — the natural sugars concentrate, the edges caramelize to a deep golden brown, and the inside turns silky and tender. This version layers in warm turmeric, ground ginger, fresh rosemary, and thyme, so every bite carries a fragrant, savory depth that goes way beyond basic roasted veggies. A splash of apple cider vinegar in the toss brightens the whole dish and keeps the richness of the coconut oil in check. The technique matters here too — spreading the cubes in a single layer with space between each piece is what delivers that gorgeous caramelized edge instead of a steamed, soggy result. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based oils, relying entirely on coconut oil and fresh aromatics for its flavor. A scatter of fresh parsley over the top before serving adds a pop of color and a clean, herby finish. It works beautifully as a side dish or as a hearty base for grain bowls and salads.
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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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