Vegan Herb-Roasted Butternut Squash
Butternut squash is already a crowd-pleaser, but roasting it at high heat with coconut oil, fresh rosemary, thyme, and a hit of apple cider vinegar takes it somewhere genuinely special. The turmeric and ginger add a warm, earthy depth that makes every caramelized cube taste far more complex than the short ingredient list suggests. Spreading the pieces in a single layer without crowding is the key move here — it's what gives you those deeply golden edges instead of a steamed, soggy result. The apple cider vinegar brightens everything up and balances the richness of the coconut oil beautifully. Every ingredient in this dish is whole, plant-based, and straightforward, so there's no need to scrutinize labels or swap anything out. Finish it with a handful of fresh parsley and you've got a side dish that looks stunning on the table and disappears fast.
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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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