Fructose Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash roasted at high heat until deeply golden and caramelized is already a beautiful thing — but a warm, tangy glaze takes it somewhere truly special. The coating here builds on pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon, creating a sticky, complex finish that clings to every cube. Managing fructose intake often means steering clear of the fruit-heavy sauces and honey-based glazes that show up constantly in roasted vegetable recipes, so this approach is a genuine find. Apple cider vinegar delivers that bright, fruity note without loading the dish with free fructose, and coconut aminos add a subtle savory depth that keeps the sweetness balanced. Ground ginger and turmeric in the base seasoning give the squash an earthy warmth before the glaze even enters the picture. The technique is straightforward — roast, flip, glaze, and finish — and the result looks impressive enough to anchor a holiday table or elevate a quiet weeknight dinner. Scatter fresh thyme over the top just before serving and watch it disappear fast.
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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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