Whole 30 Herb-Roasted Butternut Squash
Butternut squash is already a fall favorite, but roasting it at high heat with coconut oil, fresh rosemary, thyme, and a hit of apple cider vinegar takes it somewhere genuinely special ā caramelized edges, tender centers, and a fragrance that fills the whole kitchen. The turmeric and ginger add a warm, earthy depth that makes this feel like so much more than a simple side dish. Every ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required. The trick of spreading the cubes in a single layer without crowding is what delivers that gorgeous golden browning instead of a steamed, soggy result ā a small step that makes a big difference. A splash of apple cider vinegar brightens everything and keeps the flavors from feeling heavy. Finish with a scatter of fresh parsley and you've got a vibrant, colorful dish that looks as good as it tastes. Whether you're deep in a reset or just eating clean, this one earns a permanent spot in the rotation.
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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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