Barley Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges caramelize and then finished with a sticky, tangy glaze that hits every note — sweet, warm, and just a little sharp from the apple cider vinegar. The combination of pure maple syrup, coconut aminos, and Ceylon cinnamon creates something that tastes far more complex than the short ingredient list suggests. Turmeric and ginger in the initial toss give the squash a golden warmth before it even hits the glaze, so every bite is layered with flavor. Coconut oil helps the cubes roast up beautifully without any grain-based additives or hidden fillers, making this a clean, fuss-free side dish you can feel good about. For anyone navigating grain sensitivities, it's worth knowing that soy sauce and many store-bought glazes can sneak in unexpected grains — coconut aminos sidestep that entirely while still delivering that savory depth. A scatter of fresh thyme at the end adds a herby brightness that makes the whole platter look as good as it tastes. Whether you're serving it alongside a holiday spread or just a weeknight dinner, this roasted squash has a way of disappearing fast.
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
- 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!