PCOS Friendly Herb-Roasted Butternut Squash
Butternut squash is already a naturally sweet, fiber-rich vegetable, but roasting it at high heat with anti-inflammatory spices takes it somewhere truly special. Turmeric and ginger are both well-regarded for supporting hormone balance and reducing inflammation, making them a smart pairing for anyone managing PCOS through food. The coconut oil helps the squash caramelize beautifully at 425°F, giving you those deeply golden, slightly crispy edges that make this feel indulgent rather than medicinal. A splash of apple cider vinegar in the toss brightens everything up and helps balance the natural sweetness of the squash without any added sugar. Fresh rosemary and thyme bring an herby, savory depth that makes this work as a side dish for almost any protein or grain bowl. The key to getting that perfect caramelization is spacing the pieces out on the sheet pan — crowding is the enemy of good roasted vegetables, and this recipe is upfront about that. Scatter some fresh parsley on top before serving and you have 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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