Nutmeg Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash has never looked this good. Golden, caramelized cubes get tossed in coconut oil with ginger and turmeric before hitting a hot oven, then finished with a glossy maple and apple cider vinegar glaze that is tangy, sweet, and just a little savory thanks to a splash of coconut aminos. The result is deeply roasted squash with sticky, lacquered edges and a warmth that feels festive without being heavy. Many classic squash recipes lean hard on nutmeg for that cozy spice note, but this one builds every bit of its depth from Ceylon cinnamon and ginger instead — and honestly, it doesn't miss a thing. The glaze comes together in a single small saucepan while the squash does its thing in the oven, so the timing is relaxed and the cleanup is minimal. A scatter of fresh thyme at the end adds a herby brightness that makes the whole dish look as good as it tastes. This one works just as well as a weeknight side as it does on a holiday table.
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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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