Pescatarian 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 tastes 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, fragrant spice. Coconut oil helps the cubes develop those irresistible caramelized edges in the oven, while the glaze gets simmered down on the stovetop until it's thick enough to coat a spoon — then it goes straight onto the squash for a final sticky roast. This is the kind of plant-forward side dish that genuinely earns its place at the center of the table, not just as an afterthought alongside a main. A scatter of fresh thyme at the end adds a herby brightness that cuts through the sweetness beautifully. Whether you're building a pescatarian spread or just want a vegetable dish worth talking about, this one delivers.
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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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