Black Pepper Free Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash is already a crowd-pleaser, but this version takes it somewhere truly special with a glossy, tangy-sweet glaze built from pure maple syrup, apple cider vinegar, and coconut aminos. Ground ginger, turmeric, and a whisper of Ceylon cinnamon do all the heavy lifting in the spice department, delivering warmth and complexity without a single crack of the pepper mill. That matters more than you might think — so many roasted vegetable recipes lean hard on black pepper as a default seasoning, leaving people who avoid it with bland, uninspired results. Here, every layer of flavor is intentional and fully satisfying on its own terms. The high-heat roast gets the squash deeply caramelized before the glaze goes on, so you end up with tender cubes that are sticky, golden, and almost jammy at the edges. A scatter of fresh thyme at the end adds a herby brightness that ties the whole dish together beautifully. It works as a stunning side for a holiday table or an easy weeknight addition that looks far more impressive than the effort involved.
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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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