Yeast Free Herb-Roasted Butternut Squash
Butternut squash has a natural sweetness that transforms completely in a hot oven, and this roasted version leans into that with a bold lineup of garlic, turmeric, ginger, rosemary, and thyme. The coconut oil helps every cube caramelize at the edges while staying tender in the center — that deep golden color is exactly what you're going for. A splash of apple cider vinegar ties everything together with just enough brightness to balance the earthy spices, and it's a smart swap for anyone avoiding fermented or yeast-containing condiments. Spacing the pieces out on the sheet pan is the real trick here; give them room and they roast, crowd them and they steam — the recipe is clear on this, and it makes all the difference. The result is a side dish that feels warm and a little luxurious, whether you're serving it alongside a weeknight protein or bringing it to a holiday table. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that makes the whole platter look like you put in way more effort than you did.
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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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