Fish 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, sweet-tangy glaze that clings to every golden cube. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a depth of flavor that feels far more complex than the short ingredient list suggests. Ground turmeric and ginger warm the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze keeps things fragrant without veering into dessert territory. Every component in this dish is entirely plant-based and ocean-free, so there's zero need to scan labels for hidden seafood derivatives or fish-based sauces — coconut aminos does all the savory heavy lifting here. The high-heat roasting method is key: flipping the cubes halfway through builds caramelization on multiple sides before the glaze even enters the picture, so you get texture and color that a lower oven simply can't deliver. A scatter of fresh thyme at the end adds a herby brightness that cuts through the sweetness beautifully. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight roast or bringing it to a holiday spread.
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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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