Pecan Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven — the natural sugars caramelize, the edges turn deep golden, and the whole kitchen smells incredible. This version gets tossed with coconut oil, fresh rosemary, thyme, garlic, turmeric, and a splash of apple cider vinegar before hitting a 425°F oven, which means every cube picks up serious flavor before it even starts to brown. The trick of spreading the pieces in a single layer without crowding is what separates truly caramelized squash from the sad, steamed kind — and this recipe spells that out clearly so you get it right the first time. Turmeric and ginger add a warm, earthy depth that makes this feel a little more interesting than your average roasted vegetable side. A scatter of fresh parsley at the end keeps things bright and colorful on the plate. It's naturally free from tree nuts of any kind — no sneaky additions, no shared prep concerns — just clean, wholesome ingredients you can feel good about serving to anyone at the table.
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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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