Emulsifier 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. The combination of pure maple syrup, apple cider vinegar, coconut aminos, and warm Ceylon cinnamon creates layers of flavor that feel far more complex than the short ingredient list suggests. Coconut oil replaces the emulsifier-laden cooking sprays and processed fats that sneak into so many roasted vegetable recipes, keeping every single component clean and straightforward. For anyone navigating an emulsifier-free approach, this kind of dish is a genuine win — no label-reading anxiety, just whole, recognizable ingredients from start to finish. The turmeric and ginger in the base seasoning add a subtle warmth that plays beautifully against the bright hit of apple cider vinegar in the glaze. A scatter of fresh thyme at the end lifts the whole thing with a herby, aromatic finish. Whether it lands on your table as a weeknight side or a showstopper at a holiday spread, this one is hard to resist straight off the pan.
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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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