BHA & BHT Free Maple & Apple Cider Roasted Butternut Squash
Caramelized edges, a sticky sweet-tangy glaze, and warm spice in every bite — this roasted butternut squash is the kind of side dish that quietly steals the show at the table. Every ingredient here is whole and straightforward: coconut oil, pure maple syrup, apple cider vinegar, coconut aminos, and a handful of ground spices that you can verify yourself, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged sauces and flavored oils. The glaze comes together in a small saucepan while the squash roasts, reducing into something glossy and complex that tastes far more involved than it actually is. Ground turmeric and ginger give the squash a gorgeous golden hue before it even hits the oven, and Ceylon cinnamon in the glaze adds a delicate warmth that doesn't overpower. A final few minutes back in the oven lets everything set into a lacquered, sticky coating that clings beautifully to each cube. Scatter fresh thyme over the top before serving and it looks like something straight off a restaurant menu.
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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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