Peanut 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, sweet-tangy glaze that clings to every golden cube. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a depth of flavor that feels far more complex than the short ingredient list suggests. A whisper of Ceylon cinnamon and ground ginger runs through both the squash and the glaze, tying the whole dish together with warm, aromatic notes. Coconut oil helps the cubes develop those irresistible caramelized edges in the oven, while the glaze step at the end locks in a lacquered finish that looks stunning on a serving platter. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or cross-contamination stress — just straightforward, wholesome cooking. A scatter of fresh thyme over the top adds a herby brightness that cuts through the sweetness beautifully. 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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