Low Iodine 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. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger give every cube a fragrant, savory coating that makes this feel far more special than a simple vegetable side. A splash of apple cider vinegar brightens the whole dish and keeps the flavors lively rather than heavy. For anyone navigating a low-iodine protocol, this kind of recipe is genuinely refreshing — no dairy, no seafood, no iodized salt concerns hiding in a sauce or seasoning blend, just clean whole-food ingredients you can feel confident about. The technique matters too: spreading the pieces in a single layer without crowding is what drives that gorgeous caramelization instead of steaming. Scattered with fresh parsley before serving, it's colorful enough to anchor a dinner plate or hold its own as a standout side at the table.
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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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