Dairy Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until deeply golden and caramelized, then finished with a sticky, tangy-sweet glaze that clings to every cube. Coconut oil stands in for butter beautifully, giving the squash a rich, slightly nutty base without a drop of dairy anywhere in the dish. The glaze itself is the real star — pure maple syrup, apple cider vinegar, coconut aminos, and warm Ceylon cinnamon come together in a quick simmer that thickens into something genuinely special. Ground turmeric and ginger in the initial toss add a subtle warmth and a gorgeous golden hue before the squash even hits the oven. This is the kind of side dish that looks like it took way more effort than it did, and it works just as well on a weeknight dinner table as it does on a holiday spread. A scatter of fresh thyme at the end adds a herby brightness that ties everything together without complicating a single thing.
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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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