Honey 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 tender, melt-in-your-mouth center. The combination of fresh rosemary, thyme, turmeric, and ginger gives every cube a warm, aromatic punch that feels anything but plain. A splash of apple cider vinegar in the toss brightens the whole dish and balances the natural sweetness of the squash without leaning on any sweetener at all — which is exactly what makes this recipe so easy to trust. Many roasted squash recipes sneak in a drizzle of something sweet to coax out flavor, but this one proves you simply don't need it. Coconut oil and a hot oven do all the heavy lifting, creating that gorgeous caramelized crust through pure technique. Scattered with fresh parsley before serving, it's colorful, fragrant, and impressive enough to bring to a dinner table but simple enough for a weeknight side.
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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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