Paraben 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 finished with a sticky, tangy glaze that hits every note — sweet, warm, and just a little sharp from the apple cider vinegar. Coconut oil and coconut aminos keep the ingredient list clean and free from the synthetic preservatives that sneak into so many bottled sauces and condiments, making this a genuinely worry-free dish to put on the table. Ground turmeric and ginger give the squash a gorgeous golden hue before the glaze even goes on, and Ceylon cinnamon in the reduction adds a delicate, almost floral warmth that regular cinnamon simply can't match. The technique is straightforward — toss, roast, flip, glaze, done — but the layered flavors taste like you spent far more effort than you actually did. A scatter of fresh thyme at the end lifts the whole thing with a herby brightness that keeps it from feeling too sweet. This works beautifully as a side dish alongside roasted proteins or grains, and it's the kind of recipe you'll find yourself coming back to whenever you want something impressive without the ingredient-label anxiety.
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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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