Vegan Rosemary-Garlic Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Vegan Rosemary-Garlic Roasted Butternut Squash

Cubes of butternut squash roast until caramelized at the edges and completely tender in the center, tossed with smashed garlic, fresh rosemary, and a warm hit of turmeric and ginger. Everything gets crisped on a single baking sheet at high heat, so the natural sweetness of the squash comes through without any heaviness. A scatter of fresh parsley at the end adds a bright, herby finish that plays off the caramelized edges beautifully. It's a simple, plant-based side that comes together with pantry staples and one sheet pan, making it an easy addition to a vegan spread. Serve it alongside grains, greens, or roasted vegetables for a cozy, colorful plate that still feels vibrant.

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Ingredients

4 servings

1 medium butternut squash (about 2.5 lb), peeled, seeded, and cut into 1-inch cubes
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3 tbsp olive oil
6 cloves garlic, peeled and lightly smashed
2 tbsp fresh rosemary, roughly chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

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