Oats Free Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, with golden caramelized edges, warm spices, and a glossy maple-cider glaze that makes the whole dish feel almost indulgent. The squash is tossed in coconut oil with ground ginger and turmeric before hitting a hot oven, building deep color and flavor before the glaze even enters the picture. That glaze — pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon — simmers down into something sticky and complex, sweet and tangy all at once. Every single ingredient here is naturally grain-free and completely free of oats or oat-derived products, so there's no label-reading anxiety and no substitutions required. This is the kind of side dish that looks like it took way more effort than it did, especially finished with a scatter of fresh thyme. It works beautifully alongside roasted proteins, grain bowls built on other bases, or honestly just on its own straight from the pan.
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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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