Walnut Free Herb-Roasted Butternut Squash
Butternut squash is one of those vegetables that transforms completely in a hot oven — the natural sugars caramelize, the edges go deep golden, and the whole kitchen smells incredible. This version leans into that magic with a bold spice blend of turmeric and ginger, plus fresh rosemary and thyme that crisp up beautifully against the coconut oil. A splash of apple cider vinegar in the toss adds just enough brightness to balance all that warmth and sweetness. The technique matters here: spreading the cubes in a single layer with space between them is what gets you those caramelized edges instead of a soggy, steamed result. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. 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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!