Nutmeg 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 combination of fresh rosemary, thyme, garlic, and a splash of apple cider vinegar gives every cube a bright, herby punch that feels anything but ordinary. Turmeric and ground ginger add warmth and a gorgeous color without leaning on the spice that so often sneaks into squash and autumn vegetable dishes uninvited. Coconut oil helps everything crisp up beautifully on the sheet pan — the key is spreading the pieces out so they roast rather than steam, which makes all the difference in texture. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a holiday table. A scatter of fresh parsley at the end keeps it looking vibrant and fresh right up until it hits the plate.
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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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