Macadamia 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, savory crust that makes this feel far more special than a basic side dish. A splash of apple cider vinegar brightens the whole thing and keeps the flavors from feeling heavy. The trick is spreading the pieces in a single layer with space between them — that's what delivers proper browning instead of steamed, soggy squash. This is the kind of dish that disappears fast at the table, but it's also sturdy enough to reheat beautifully the next day. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-checking or substitution stress involved — just simple, whole-food cooking that tastes like you put in way more effort than you did.
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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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