Paleo Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already a fall favorite, but roasting it at high heat with coconut oil and a warm spice blend of ginger and turmeric takes it somewhere genuinely special — caramelized edges, tender centers, and a color that looks almost too good to eat. The real magic happens with the glaze, a quick stovetop reduction of pure maple syrup, apple cider vinegar, and coconut aminos that turns sticky and lacquered in the final few minutes of roasting. Coconut aminos does the heavy lifting here as a soy-free swap that adds a subtle savory depth without any grains or legumes, keeping every element of this dish completely grain- and legume-free. The apple cider vinegar cuts through the sweetness just enough to keep the glaze bright and balanced rather than cloying. Ceylon cinnamon adds a delicate, almost floral warmth that pairs beautifully with the squash without overpowering it. A scatter of fresh thyme at the end brings a herby lift that makes the whole platter feel a little more special. This is the kind of side dish that disappears fast at the table, whether you're cooking for a crowd or just treating yourself to something worth the effort.
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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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