MSG Free Herb-Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

4.9

(18)

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 seasoning lineup — turmeric, ginger, fresh rosemary, and thyme — builds layers of warm, aromatic flavor without relying on any packaged spice blends or flavor enhancers that can sneak in unwanted additives. A splash of apple cider vinegar brightens the whole dish and balances the natural sweetness of the squash beautifully. Coconut oil helps everything crisp up in the oven, and the trick of spreading pieces in a single layer without crowding is what separates truly caramelized squash from a soggy, steamed disappointment. Every ingredient here is whole and straightforward, so you know exactly what's going into the pan and onto your plate. Finish with a scatter of fresh parsley for a pop of color and a little herby freshness that ties it all together. It works just as well as a weeknight side as it does on a holiday table.

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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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