Pescatarian Herb-Roasted Butternut Squash
Golden, caramelized butternut squash is one of those side dishes that earns a permanent spot in your rotation the moment you taste it. Coconut oil helps the cubes roast up beautifully crisp at the edges, while turmeric, ginger, garlic, rosemary, and thyme layer in a warmth that feels almost luxurious for something so simple. A splash of apple cider vinegar ties everything together with just enough brightness to cut through the richness. The key move here is spreading the pieces without crowding ā give them space on the sheet pan and you get deep, caramelized edges instead of soggy steam. This is naturally plant-forward and fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Finish with a handful of fresh parsley for a pop of color and serve it straight from the oven while those edges are still crackling.
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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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