Chicken 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 lacquered in a warm, tangy glaze that hits every note — sweet, savory, and just a little spiced. The combination of pure maple syrup and apple cider vinegar creates a sticky reduction that clings to each golden cube in the best possible way. Ground turmeric and ginger work into the squash itself before it ever hits the oven, so the flavor goes all the way through rather than sitting only on the surface. Coconut aminos add a subtle depth to the glaze without any soy, making this a genuinely clean, plant-forward side dish that doesn't feel like it's missing anything. It's the kind of recipe that looks impressive on a platter but comes together with pantry staples and one sheet pan. Scatter fresh thyme over the top right before serving and it looks like something straight off a restaurant menu.
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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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