Wheat 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, fork-soft center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger make every cube fragrant and layered with flavor ā the kind of side dish that disappears fast. A splash of apple cider vinegar ties everything together, adding just enough brightness to balance the natural sweetness of the squash. Every single ingredient in this recipe is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your meal. The key technique here is giving the squash room to breathe on the sheet pan ā pieces that aren't touching roast instead of steam, which is what creates those irresistible caramelized edges. Finish with a scatter of fresh parsley and bring it straight to the table while it's still sizzling.
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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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