Golden cubes of butternut squash roast until caramelized at the edges and completely tender, warmed through with turmeric and ginger for a subtle earthy kick. Thin slices of garlic soften right alongside the squash, turning sweet and mellow as they pick up flavor from the sheet pan. A finishing drizzle of good olive oil and a splash of apple cider vinegar brighten everything up just before serving, and torn fresh basil adds a fragrant, herby lift on top. It's a simple, produce-forward side that leans on olive oil, vegetables, and fresh herbs — exactly the kind of dish that fits naturally into a Mediterranean way of eating. Serve it warm as a side or spoon it over grains for an easy, satisfying plate.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, toss the butternut squash cubes with 2 tbsp of the olive oil, the turmeric, ginger, and salt until evenly coated.
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