Mustard 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 seasoning blend of turmeric, ginger, fresh rosemary, and thyme is warm and aromatic without relying on any of the condiments or spice blends that so often sneak mustard into an otherwise simple dish. A splash of apple cider vinegar brightens everything up and gives the squash a subtle tang that keeps each bite interesting. Coconut oil helps the cubes roast rather than steam, so you get that satisfying caramelized crust instead of a soggy side dish — the trick is spreading them out so nothing is touching on the pan. Every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free option when you're cooking around a mustard sensitivity. Finished with a scatter of fresh parsley, it's colorful enough to anchor a holiday spread but simple enough for a weeknight dinner.
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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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