Seed Oil Free Herb-Roasted Butternut Squash
Butternut squash is already one of fall's greatest gifts, but roasting it at high heat with fresh herbs and warm spices takes it somewhere truly special. Every cube gets tossed in melted coconut oil — a clean, stable fat that crisps the edges beautifully without any of the refined vegetable or seed oils that sneak into so many roasted vegetable recipes. Turmeric and ginger bring a subtle warmth, while fresh rosemary and thyme make the whole kitchen smell incredible. A splash of apple cider vinegar in the toss brightens everything up and balances the natural sweetness of the squash as it caramelizes. The key move here is spacing the pieces out on the sheet pan so they roast rather than steam — you get those deep golden edges and a fork-tender center every time. Finished with a scatter of fresh parsley, it's the kind of side dish that looks like you put in way more effort than you actually did.
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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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