Citric Acid Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already one of fall's greatest gifts, but roasting it at high heat with a sticky, spiced glaze takes it somewhere truly special. The cubes get tossed in coconut oil with ground ginger and turmeric before hitting a hot oven, so by the time they're flipped, the undersides are deeply golden and starting to caramelize at the edges. The real magic is the glaze — pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon simmered down into something glossy and complex that clings to every piece. For anyone navigating a citric acid sensitivity, this kind of recipe can feel tricky because so many glazes and sauces sneak in citrus juice or citric acid as a preservative. Here, the tang comes entirely from apple cider vinegar, and every other ingredient is naturally free of that additive, so you can enjoy the bright, sweet-savory balance without second-guessing the label on a bottle. The coconut aminos add a gentle depth that rounds out the sweetness without any hidden additives. A final scatter of fresh thyme pulls everything together with an herby, aromatic finish that makes this dish look 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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