Beef 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 lacquered in a glossy maple and apple cider glaze that is equal parts tangy, sweet, and deeply savory. The coconut aminos add a subtle umami depth that makes the whole dish taste far more complex than the ingredient list suggests. Turmeric and ginger warm up the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze keeps things fragrant without veering into dessert territory. The trick is building the glaze separately on the stovetop so it reduces to a sticky, spoonable consistency before it ever touches the squash — that final blast in the oven seals everything into a beautifully caramelized coating. Fresh thyme scattered over the top at the end adds a herby brightness that cuts through the richness and makes the platter look genuinely stunning. This is the kind of vegetable side that earns compliments even from people who claim they don't like squash.
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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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