Hazelnut 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 glossy, tangy-sweet 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. A whisper of Ceylon cinnamon and ground ginger ties the whole thing together with warmth without veering into dessert territory. Tree nut allergies can make a lot of autumnal recipes feel off-limits, since hazelnuts show up constantly in fall-inspired sauces, stuffings, and garnishes — but every single ingredient here is naturally free of that concern. Coconut oil keeps things rich and helps the squash develop that irresistible caramelized crust, while the glaze is simmered separately so it reduces to the perfect sticky consistency before going back in the oven. Scatter fresh thyme over the top before serving and you've got a side dish that looks genuinely stunning on the table. It works beautifully alongside roasted proteins, grain bowls, or honestly just eaten straight off the baking sheet.
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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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