High Fructose Corn Syrup Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here — roasted at high heat until the edges caramelize and the flesh turns deeply golden, then finished with a tangy-sweet glaze that clings to every cube. The magic is in the ingredients: pure maple syrup and apple cider vinegar do all the heavy lifting that corn syrup-laden sauces usually claim to, delivering real, complex sweetness without any of the processed stuff. Coconut aminos add a subtle savory depth to the glaze, while ground ginger and Ceylon cinnamon keep the warm spice notes grounded and aromatic. Turmeric in the base seasoning gives the squash a gorgeous color boost before it even hits the oven. The whole thing comes together in one pan, which means less cleanup and more time to enjoy the incredible smell filling your kitchen. Scatter fresh thyme over the top before serving and you've got a side dish that looks like it came from a restaurant — no shortcuts, no mystery ingredients, just honest, whole-food flavor.
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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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