Xanthan Gum 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, melt-in-your-mouth center. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger make every cube fragrant and boldly flavored — this is far from a bland side dish. A splash of apple cider vinegar brightens the whole thing and keeps the flavors lively rather than heavy. The trick of spreading pieces in a single layer without crowding is what delivers that gorgeous roasted crust instead of steamed mush, so don't skip that step. Every single ingredient here is naturally free of thickeners and stabilizers — no additives, no fillers, just whole foods doing exactly what they're supposed to do. It's the kind of dish that works as a weeknight side, a holiday table addition, or even tossed over greens for a satisfying lunch. Finish with a scatter of fresh parsley and serve it straight from the oven while those caramelized edges are still at their best.
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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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