Rice Free Herb-Roasted Butternut Squash
Butternut squash gets a serious upgrade 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 makes this feel far more special than a basic side dish. A splash of apple cider vinegar brightens the whole thing and keeps the flavors from feeling heavy. The trick is spreading the pieces in a single layer without crowding — that's what gets you proper caramelization instead of steamed, soggy squash. Naturally grain-free and built entirely from whole vegetables, fresh herbs, and pantry spices, there's nothing here to second-guess. Finish with a scatter of fresh parsley and serve it straight from the pan while it's still hot and fragrant.
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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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