Soy 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 fork-tender center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger make every cube taste like it belongs on a restaurant menu — not just a weeknight sheet pan. A splash of apple cider vinegar ties everything together with a subtle brightness that keeps the flavors from feeling heavy. Soy is notoriously sneaky in packaged seasonings and pre-made sides, but this recipe is built entirely from whole, recognizable ingredients, so there's nothing to second-guess. The key move is spreading the squash in a single layer without crowding — that's what delivers real caramelization instead of a steamed, soggy result. Finish with a scatter of fresh parsley and you've got a stunning 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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