Mushroom 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 with a warm, tangy glaze built from pure maple syrup, apple cider vinegar, and coconut aminos. The combination of ground ginger, turmeric, and a whisper of Ceylon cinnamon gives every cube a gentle, aromatic depth that feels anything but ordinary. Coconut oil helps the squash develop those gorgeous golden edges in the oven, and the glaze reduces into something sticky and glossy that clings to each piece beautifully. For anyone navigating a mushroom-free lifestyle, this kind of bold, satisfying side dish can feel hard to come by — so many roasted vegetable recipes lean on umami boosters that sneak fungi in through the back door. Here, the coconut aminos and apple cider vinegar do all that savory, complex lifting without a single mushroom-derived ingredient in sight. Scatter fresh thyme over the top before serving and you have a dish that looks stunning on a holiday table or a casual weeknight spread. It's the kind of recipe that quietly becomes a household staple.
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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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