Macadamia 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-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 tastes far more complex than the short ingredient list suggests. A whisper of Ceylon cinnamon and ground ginger runs through both the squash and the glaze, tying the whole dish together with warm, fragrant spice. Coconut oil helps the cubes develop that irresistible caramelized crust in the oven, while the turmeric adds a gorgeous burnished color before the glaze even hits. This is the kind of side dish that disappears fast at the table — it works beautifully alongside roasted proteins, grain bowls, or holiday spreads. Every ingredient here is straightforward and whole-food, so there's no need to scrutinize labels for hidden nut-based oils or fillers. Finish it with a scatter of fresh thyme and it looks as impressive as it tastes.
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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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