Lupin 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 sticky, tangy glaze that hits every note — sweet, warm, and just a little sharp from the apple cider vinegar. The spice blend of ginger, turmeric, and Ceylon cinnamon gives each cube a golden warmth that feels almost luxurious for a vegetable side dish. Coconut aminos bring a subtle savory depth to the glaze without any of the ingredients that tend to sneak into processed sauces and seasonings, making this a genuinely clean, worry-free cook. Every single component in this recipe is naturally free from lupin and lupin-derived ingredients, so there's no label-reading anxiety — just good food. The technique is straightforward: toss, roast, glaze, and roast again for that lacquered finish that makes the squash look like it came out of a restaurant kitchen. A scatter of fresh thyme at the end adds a herby brightness that ties the whole dish together beautifully. Serve it alongside a roast, pile it onto grains, or honestly just eat it straight off the pan — no judgment.
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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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