Chestnut 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, sweet-tangy 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. Ground turmeric and ginger warm the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze ties everything together with a gentle, fragrant sweetness. For anyone navigating tree nut concerns, autumn sides can feel like a minefield — stuffings, salads, and roasted vegetable dishes often sneak in chestnuts or mixed nut toppings without much warning. This recipe keeps things completely clear, relying on pantry-friendly spices, coconut oil, and naturally sweet produce to do all the heavy lifting. The final few minutes back in the oven let the glaze set into something almost lacquered, making each piece look as impressive as it tastes. Scatter fresh thyme over the top before serving and it's the kind of dish that disappears from the platter before you've even sat down.
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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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