Pregnancy Friendly 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. The combination of fresh rosemary, thyme, garlic, and a splash of apple cider vinegar makes the whole kitchen smell incredible — and the flavor delivers on every bit of that promise. Turmeric and ginger bring warm, earthy depth while also being two of the most celebrated ingredients for supporting a healthy, well-nourished body during pregnancy. Coconut oil helps everything roast beautifully without burning, and the single-layer method on a parchment-lined sheet pan guarantees proper caramelization rather than soggy steaming. It's a simple, wholesome side dish that feels special enough for a dinner party but easy enough for a weeknight when energy is running low. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that pulls the whole plate together.
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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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