Artificial Flavors Free Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash is already a crowd-pleaser, but this version takes it somewhere genuinely special with a glossy, sticky glaze built from pure maple syrup, apple cider vinegar, and coconut aminos. Every single ingredient here is whole and recognizable — no flavor packets, no mystery extracts, just real food doing all the heavy lifting. The warm spice blend of ground ginger, turmeric, and Ceylon cinnamon gives the squash incredible depth without relying on anything artificial to punch up the taste. High-heat roasting at 425°F does the real work, coaxing out natural caramelization before the glaze goes on and turns everything lacquered and irresistible. That brief simmer on the stovetop is worth every second of attention — the glaze thickens into something almost jammy, clinging to each golden cube beautifully. A scatter of fresh thyme at the end adds a herby brightness that makes the whole dish look and taste like something from a serious kitchen. It works as a stunning side for a holiday table or an easy weeknight vegetable that somehow feels like a treat.
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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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