Artificial Food Coloring 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 exactly what it says it is — no dyes, no artificial additives, nothing that requires squinting at a label. The warm spice blend of ground ginger, turmeric, and Ceylon cinnamon does double duty, adding gorgeous color naturally while layering in a subtle, earthy depth that makes the squash taste almost caramelized before the glaze even hits. That glaze, by the way, is worth making on its own — it reduces into something tangy-sweet and rich that clings to every golden cube. High-heat roasting at 425°F ensures the squash gets properly caramelized edges rather than steaming into mush, so the texture is tender inside with just enough chew on the outside. A scatter of fresh thyme at the end lifts the whole dish with a herby brightness that keeps it from feeling heavy. It's the kind of side that disappears fast and has people asking what's in it.
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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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