Lupin 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 fork-tender center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger give every cube a fragrant, herbaceous crust that makes this feel far more special than a simple side dish. A splash of apple cider vinegar brightens the whole thing and keeps the flavors lively rather than heavy. The single-layer sheet pan method is key — giving each piece its own space means you get that satisfying roasted char instead of steamed, soggy squash. For anyone navigating lupin sensitivities, this recipe is naturally in the clear: every ingredient is a whole food or straightforward pantry staple with no legume-based flours or fillers to worry about. Finish with a scatter of fresh parsley and serve it straight from the pan while the edges are still crackling.
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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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