Peanut 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 taste like something you'd order at a fancy restaurant — except you made it on a sheet pan. A splash of apple cider vinegar brightens the whole thing and keeps the flavors from feeling heavy or one-note. The trick is spreading the pieces without crowding them, which lets the oven do its job and develop that gorgeous color instead of steaming the squash into mush. Everything in this recipe is naturally free from peanuts and peanut-derived ingredients, so there's no label-scanning or substitution stress involved — just straightforward, wholesome produce and pantry staples. Finish with a handful of fresh parsley for a pop of color and serve it straight from the platter while it's still hot.
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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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