Breastfeeding Friendly Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here — roasted at high heat until deeply caramelized, then finished with a sticky, fragrant glaze that hits every note of sweet, tangy, and warm. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates something genuinely complex without any fuss, and the Ceylon cinnamon and ginger make the whole kitchen smell incredible. Turmeric adds a golden hue and is a popular ingredient for nursing parents looking to support their bodies during the postpartum period, and it fits naturally into this spice blend without overpowering anything. Coconut oil keeps the ingredient list clean and free from anything you'd want to avoid while breastfeeding, and coconut aminos stand in for soy sauce so you get that savory depth without the soy. The technique is straightforward — toss, roast, glaze, done — and the result looks stunning enough to put on a holiday table or a regular Tuesday dinner. Scatter fresh thyme over the top before serving and it tastes as good as it looks.
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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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