Eggless 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, fragrant glaze that pulls together maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon. The result is deeply golden, tender cubes with a sweet-tangy coating that tastes far more complex than the short ingredient list suggests. Turmeric and ginger in the initial toss give the squash a warm, earthy backbone before the glaze even enters the picture. Because every single component is naturally plant-based and egg-free, there's no need to swap anything out or second-guess a label — it just works as written. Coconut oil handles the roasting beautifully, helping those cut sides develop real color and a slightly crisp edge. A scatter of fresh thyme at the end adds a herby brightness that keeps the whole dish from tipping too sweet. This one works just as well as a weeknight side as it does on a holiday table.
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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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