Paraben 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 make every cube fragrant and richly flavored — the kind of side dish that disappears fast. A splash of apple cider vinegar brightens the whole thing and keeps the flavors lively rather than heavy. For anyone navigating paraben-free living, packaged seasonings and processed cooking sprays can be surprisingly tricky, but this recipe leans entirely on whole, recognizable ingredients with nothing hidden in the mix. The trick to getting that gorgeous caramelization is giving each piece of squash its own space on the sheet pan — crowding is the enemy of a good roast. Scatter some fresh parsley over the top before serving and you've got a dish that looks as good as it tastes.
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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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