Pork 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 go deep golden, and the whole kitchen smells incredible. This version leans into that magic with a bold spice blend of turmeric, ginger, rosemary, and thyme, plus a splash of apple cider vinegar that brightens everything up and keeps the flavors from feeling heavy. Coconut oil helps each cube roast rather than steam, so you get that satisfying caramelized crust instead of a soft, mushy result. The trick of spreading the pieces without letting them touch is a small step that makes a genuinely big difference in the final texture. Everything here is naturally free of pork and pork-derived ingredients — no hidden additives, no cured fats, just honest whole-food pantry staples. A scatter of fresh parsley at the end adds a pop of color and a little herbal freshness that makes it look as good as it tastes. Whether you're serving it as a weeknight side or bringing it to a gathering, this is the kind of dish that disappears fast.
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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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