Legume 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, garlic, and warm spices like turmeric and ginger makes every bite feel layered and intentional ā far from your average side dish. A splash of apple cider vinegar in the toss brightens everything up and balances the natural sweetness of the squash beautifully. Coconut oil helps the cubes roast rather than steam, so you get that satisfying caramelized crust that makes people go back for seconds. The key technique here is giving each piece its own space on the sheet pan ā crowding is the enemy of good browning, and this recipe is explicit about that. It's naturally free from beans, lentils, peas, and any legume-derived ingredients, so there's no label-scanning required ā just whole, clean produce and pantry staples. Finish with a scatter of fresh parsley and bring it straight to the table while it's still sizzling.
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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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