Capsaicin 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 glossy, sticky glaze that smells absolutely incredible coming out of the oven. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a sweet-tangy depth that feels far more complex than the short ingredient list suggests. Ground ginger, turmeric, and a whisper of Ceylon cinnamon round everything out with warm, aromatic notes — and not a single source of heat in sight. For anyone navigating capsaicin sensitivity, that last point matters more than it might seem, since so many roasted vegetable recipes sneak in cayenne, chili flakes, or spiced blends that can cause real discomfort. Every ingredient here is naturally free of that concern, so you can dig in without scanning labels or second-guessing the spice rack. The high-heat roasting method does all the heavy lifting, building caramelized flavor that makes this feel indulgent even though it's built on wholesome pantry staples. Scatter on the fresh thyme before serving and you've got a side dish that looks as good as it tastes.
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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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