Gluten Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already a crowd-pleaser, but roasting it at high heat with coconut oil and a warm spice blend of ginger and turmeric takes it somewhere genuinely special — caramelized edges, tender centers, and a color that looks almost too good to eat. The real magic happens when you pour on the glaze: pure maple syrup and apple cider vinegar simmer down with coconut aminos and a whisper of Ceylon cinnamon into something sticky, tangy, and deeply savory all at once. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. Coconut aminos does the heavy lifting in the glaze where soy sauce might otherwise sneak in hidden wheat, making this a side dish you can serve with total confidence. The three-stage roasting method — oil and spices first, flip for color, then finish with the glaze — builds real depth without any complicated technique. Scatter fresh thyme over the top before serving and it looks like something from a restaurant menu. Whether it lands on a holiday table or a regular weeknight dinner, this is the kind of vegetable dish that converts skeptics.
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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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