Alpha Gal Friendly Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already one of fall's greatest gifts, but roasting it at high heat with coconut oil, turmeric, and ginger takes it somewhere genuinely special — caramelized edges, tender centers, and a warmth that fills the whole kitchen. The real magic happens when a quick stovetop glaze of pure maple syrup, apple cider vinegar, and coconut aminos gets poured over the squash in the final minutes, turning each cube sticky, glossy, and deeply savory-sweet. Every single ingredient here is completely free of mammalian meat byproducts, so there's no second-guessing labels or hunting down specialty substitutes — just clean, whole-food pantry staples doing beautiful work. Coconut aminos steps in to add that umami depth you might usually get from soy sauce, and it plays surprisingly well with the bright tang of the cider vinegar. Ceylon cinnamon adds a delicate floral note that keeps the glaze from tipping too sweet. A scatter of fresh thyme at the end lifts everything with a little herby brightness. This is the kind of side dish that disappears fast at the table, whether you're cooking for a crowd or just treating yourself to something that feels a little special on a weeknight.
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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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