Pecan 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 clings to every golden cube. The combination of pure maple syrup, apple cider vinegar, and coconut aminos creates a sweet-savory depth that feels far more complex than the short ingredient list suggests. A whisper of Ceylon cinnamon and ground ginger ties the whole thing together with warmth without veering into dessert territory. Because the glaze is built entirely from pantry staples — no nut-based sauces, no ambiguous spice blends — you know exactly what's going into the dish, which is a genuine relief when tree nut cross-contact is a concern. Coconut oil keeps everything dairy-free and helps the squash develop those deeply caramelized edges that make each bite so satisfying. A scatter of fresh thyme at the end adds a herby brightness that cuts through the richness 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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