Cashew 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 sticky, tangy-sweet glaze that clings to every golden cube. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a depth of flavor that feels far more complex than the short ingredient list suggests. A whisper of Ceylon cinnamon and ground ginger runs through both the squash and the glaze, tying the whole dish together in the most warming, autumnal way. Coconut oil helps the squash develop those irresistible caramelized edges in the oven, and because every single ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut-based additives or shared-facility warnings. This is the kind of side dish that disappears fast — sweet, savory, a little tangy, and finished with fresh thyme for a pop of herby brightness. It works beautifully alongside roasted proteins or grain bowls, but honestly it's good enough to eat straight off the baking sheet.
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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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