AIP Friendly Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash is already a crowd-pleaser, but this version takes it somewhere genuinely special — caramelized edges, a sticky-sweet glaze, and warm spice in every bite. The magic comes from a quick stovetop reduction of pure maple syrup, apple cider vinegar, coconut aminos, ginger, and Ceylon cinnamon that gets drizzled over the squash in the final minutes of roasting, locking in a glossy, deeply flavored coating. Coconut oil handles the initial roast beautifully, helping the cubes go golden and tender without any dairy or seed oils that can be tricky to navigate on an elimination-style protocol. Turmeric and ginger do double duty here — they add earthy warmth while keeping the spice lineup squarely within what the autoimmune protocol allows, no nightshades or pepper-based seasonings in sight. The whole process is straightforward enough for a weeknight but impressive enough to bring to a holiday table. Finished with a scatter of fresh thyme, it looks like something from a restaurant menu. Serves four as a side, and honestly, you may want to double it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¼ tsp ground ginger
- ⅛ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the butternut squash cubes with the melted coconut oil, salt, ground ginger, and ground turmeric until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between the pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!