Nightshade Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash is one of those vegetables that genuinely shines when given a little heat and something sweet to work with, and this roasted version delivers on every front. The cubes get tossed in coconut oil with turmeric and ginger before hitting a hot oven, building a deep golden crust that's hard to resist straight off the pan. What makes this dish especially satisfying is the glaze — maple syrup, apple cider vinegar, and coconut aminos simmer down into something sticky, tangy, and just a little complex, then get poured over the squash for a final few minutes in the oven. Every ingredient here is naturally free from nightshades, so there's no need to swap out anything or second-guess a label. Turmeric and Ceylon cinnamon bring warmth without any of the usual tomato- or pepper-based shortcuts that sneak into so many roasted vegetable recipes. A scatter of fresh thyme at the end lifts the whole thing and makes it look as good as it tastes. Whether it lands on a weeknight dinner table or a holiday spread, this is the kind of side dish that quietly steals the show.
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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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