Lactose Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven ā the natural sugars caramelize, the edges go deep golden, and the whole thing becomes something you want to eat straight off the pan. Coconut oil stands in beautifully here, giving the squash a rich, slightly nutty coating without any dairy in sight, so there's no need to swap out butter or worry about hidden milk solids. Turmeric and ginger bring a warm, earthy depth, while fresh rosemary and thyme keep things bright and aromatic. A splash of apple cider vinegar ties it all together, adding just enough acidity to balance the sweetness of the squash. The key to getting those gorgeous caramelized edges is spreading the pieces in a single layer with space between them ā crowding the pan is the enemy of good roasting. Scatter some fresh parsley over the top before serving and you've got a side dish that looks as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!