Gut Friendly Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already a naturally soothing, easy-to-digest vegetable, and roasting it at high heat brings out a deep, caramelized sweetness that feels genuinely indulgent. Every ingredient here is chosen with intention — coconut oil instead of butter, coconut aminos in place of soy sauce, and Ceylon cinnamon, which is the gentler variety that tends to be easier on a sensitive system. The glaze is where this dish really sings: pure maple syrup and apple cider vinegar simmer down into something sticky, tangy, and complex, with warm ginger threading through every bite. Anti-inflammatory turmeric coats the squash from the very first toss, so you're building layers of goodness before the oven even does its work. The result is tender, glossy cubes with caramelized edges and a glaze that clings without being cloying — finished with a scatter of fresh thyme if you want a little herby brightness. It works beautifully as a side dish but is honestly satisfying enough to anchor a lighter meal on its own.
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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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