Paleo Herb-Roasted Butternut Squash
Butternut squash is already a fall favorite, but roasting it at high heat with coconut oil, fresh rosemary, thyme, and a hit of apple cider vinegar takes it somewhere genuinely special. The trick of spreading the cubes in a single layer without crowding the pan is what makes all the difference ā you get deep, caramelized edges instead of soggy steamed chunks. Turmeric and ground ginger add a warm, earthy undertone that makes the whole dish feel a little more complex than your average roasted vegetable. Everything here is whole-food and grain-free by nature, so there's no need to swap or substitute a single thing. It's the kind of side dish that disappears fast at the table, but it's also sturdy enough to hold up alongside proteins or tossed into a salad the next day. Finish it with a scatter of fresh parsley for a pop of color and brightness that ties it all together.
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Learn more āIngredients
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
- Ā½ tsp ground ginger
- Ā½ 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 425Ā°F (220Ā°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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