Pistachio 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-sweet 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. Ground turmeric and ginger warm the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze ties everything together with a gentle, fragrant sweetness. Because the whole dish is built from whole-food pantry staples, there's zero need to scan labels for hidden nut-based oils or worry about cross-contact from tree nuts like pistachios. High-heat roasting is the real secret — giving the squash enough space on the pan means you get caramelized edges rather than steamed, soft cubes, and the final few minutes with the glaze locked on makes it genuinely irresistible. A scatter of fresh thyme at the end adds a herby brightness that keeps the dish from feeling too sweet. Whether it lands on a weeknight dinner table or a holiday spread, this one is the kind of side dish people ask about.
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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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