Legume 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 lacquered in a warm, tangy glaze that hits every note — sweet, bright, and just a little spiced. The combination of pure maple syrup and apple cider vinegar creates a sticky reduction that clings to every golden cube, while Ceylon cinnamon and ginger keep things fragrant without overpowering the natural sweetness of the squash. Coconut aminos add a subtle savory depth to the glaze that makes the whole dish feel more complex than the ingredient list suggests. Every component here is naturally free from legumes — no soy sauce, no bean-based thickeners, no hidden additives to second-guess — so you can focus on the cooking instead of the label-reading. Coconut oil gives the squash a beautiful roast and a faint richness that plays beautifully against the vinegar's tang. Scatter fresh thyme over the top before serving and you've got a side dish that looks like it came from a restaurant kitchen but came together on a single sheet pan.
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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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