Pistachio 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 tender, melt-in-your-mouth center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger give every cube a fragrant, savory coating that smells absolutely incredible coming out of the oven. A splash of apple cider vinegar in the toss brightens the whole dish and balances the natural sweetness of the squash in a way that keeps you going back for another bite. The technique is simple but deliberate — spacing the pieces out on the sheet pan means you get real caramelization instead of soggy steamed chunks. For anyone navigating tree nut allergies or sensitivities, this kind of straightforward roasted vegetable dish is a relief: every ingredient is clean, whole, and easy to verify at a glance. Finish with a scatter of fresh parsley and you've got a stunning side that works just as well on a weeknight dinner table as it does on a holiday spread.
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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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