Carrageenan Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here — roasted at high heat until deeply golden and caramelized, then finished with a sticky, tangy-sweet glaze built from pure maple syrup, apple cider vinegar, coconut aminos, and warm spices. The result is tender, lacquered cubes with crisp edges and layers of flavor that feel anything but simple. Carrageenan is a thickening agent that sneaks into a surprising number of packaged sauces, plant-based products, and even some coconut-based ingredients, so cooking from scratch with whole, clearly labeled pantry staples is the cleanest way to sidestep it entirely. Every ingredient here — from the coconut oil to the Ceylon cinnamon — is straightforward and easy to verify. Turmeric and ginger coat the squash before it ever hits the oven, building a warm, earthy base that the maple glaze then amplifies beautifully. A finishing scatter of fresh thyme adds a herby brightness that pulls the whole dish together. This is the kind of side that disappears fast at the table, and nobody needs to know how easy it was to make.
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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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