Citrus 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, warmly spiced glaze that clings to every golden cube. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a sweet-savory depth that feels far more complex than the short ingredient list suggests. Ground turmeric and ginger coat the squash before it even hits the oven, so the flavor builds in layers from the very start. Many roasted vegetable dishes lean on citrus juice or zest to add brightness, but the apple cider vinegar does that job beautifully here — delivering a gentle tang without any citrus in sight. Ceylon cinnamon in the glaze adds a delicate, almost floral warmth that keeps the whole dish feeling light rather than heavy. A scatter of fresh thyme at the end lifts everything with a herby finish that makes this worthy of a holiday table or a cozy weeknight dinner alike.
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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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