Vegan Roasted Butternut Squash with Fresh Basil

Total time50 min

Prep time15 min

Cook time35 min

Vegan Roasted Butternut Squash with Fresh Basil

Golden cubes of butternut squash roast until caramelized at the edges and fork-tender at the center, warmed through with turmeric and ginger for a deep, earthy color and gentle spice. Thin slices of garlic soften and turn lightly golden right alongside the squash, adding a mellow, roasty sweetness to every bite. A finishing drizzle of apple cider vinegar wakes everything up with a bright tang, while torn fresh basil scattered on top brings a fragrant, herbaceous lift. It's an easy sheet-pan side that comes together mostly hands-off, with just a few pantry staples doing all the work. Simple, plant-based ingredients make this one a natural fit for a vegan table, and it's the kind of dish that looks as good as it tastes straight off the platter.

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Ingredients

4 servings

1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
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3 tbsp olive oil, divided
3 cloves garlic, thinly sliced
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
¼ cup fresh basil leaves, torn
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
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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