Honey 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 tangy-sweet glaze that clings to every golden cube. The glaze leans on pure maple syrup and apple cider vinegar instead of honey, so anyone avoiding bee-derived sweeteners gets all the sticky, lacquered richness without any compromise. Coconut aminos add a subtle savory depth that keeps the whole thing from tipping into dessert territory, while Ceylon cinnamon and ginger bring just enough warmth to make it feel special. The two-stage roasting method — first getting a deep golden crust, then adding the glaze for a final sticky set — is what separates this from a basic sheet-pan side. Turmeric gives the squash a gorgeous burnished color before the glaze even hits, so it looks as impressive as it tastes. A scatter of fresh thyme at the end cuts through the sweetness and makes the whole platter feel restaurant-worthy. It's the kind of side dish that disappears fast, whether you're serving it at a weeknight dinner or bringing it to a holiday table.
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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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