Sesame 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 make every cube fragrant and complex ā the kind of side dish that steals the show at the dinner table. A splash of apple cider vinegar ties it all together, adding just enough brightness to balance the natural sweetness of the squash. Many packaged and restaurant versions of roasted vegetables sneak in sesame oil for flavor or use shared prep surfaces that make them risky, but this recipe is built entirely from whole, straightforward ingredients with no hidden surprises. The technique matters too ā spreading the pieces in a single layer with space between them is what delivers that gorgeous caramelized crust instead of a soggy steam. Finish with a scatter of fresh parsley and you've got a vibrant, crowd-pleasing dish that looks as good as it tastes.
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Learn more āIngredients
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
- Ā½ tsp ground ginger
- Ā½ 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 425Ā°F (220Ā°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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