This roasted butternut squash is everything a Mediterranean-style side should be: simple, olive-oil forward, and built entirely around a vegetable at its best. Smashed garlic cloves and fresh rosemary roast right alongside the squash, turning soft and fragrant while the cubes caramelize into deep-golden, tender bites. A touch of turmeric and ginger add warmth without overpowering the natural sweetness of the squash, and a scatter of fresh parsley at the end keeps things bright. It's a hands-off dish that leans on good olive oil, real herbs, and high heat to do all the work — no dairy, no meat, just vegetables treated well. Whether you're serving it as a side or tossing it into a grain bowl, it's a natural, easy addition to a Mediterranean-style plate.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
In a large mixing bowl, combine the butternut squash cubes, smashed garlic cloves, olive oil, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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