Shellfish 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 each cube a fragrant, herbaceous crust that makes this feel far more special than your average side dish. A splash of apple cider vinegar ties everything together with just enough brightness to balance the natural sweetness of the squash. The trick is spreading the pieces in a single layer without crowding ā that's what delivers proper roasted edges instead of steamed, soggy cubes. This is naturally free from any seafood or ocean-derived ingredients, so there's zero need to scrutinize labels or worry about hidden shellfish derivatives sneaking into your meal. It's an effortless, crowd-pleasing dish that works beautifully alongside roasted chicken, grain bowls, or simply on its own with a scatter of fresh parsley on top.
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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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