Almond Free Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash is already a crowd-pleaser, but this version takes things somewhere genuinely special with a glossy, tangy-sweet glaze that clings to every caramelized edge. The squash gets tossed in coconut oil with ground ginger and turmeric before hitting a hot oven, building deep golden color and a slightly crisp exterior before the glaze even enters the picture. That glaze — pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon — simmers down into something sticky and complex, with a brightness that keeps the sweetness from feeling heavy. Tree nut concerns are completely off the table here, since every single ingredient is naturally free from almonds and their derivatives, no substitutions required. Coconut aminos do a lot of quiet work in this recipe, adding a savory depth that makes the glaze taste far more layered than a short ingredient list would suggest. A scatter of fresh thyme at the end adds a herby, aromatic finish that makes the whole dish look as good as it tastes. This one works just as well as a weeknight side as it does on a holiday table.
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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
- 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.
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