Pork 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 tastes far more complex than the short ingredient list suggests. Ground turmeric and ginger warm up the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze keeps things fragrant without veering into dessert territory. Every single ingredient in this dish is naturally free from pork and pork-derived products, so there's no label-reading stress or substitution gymnastics required. Coconut aminos stand in beautifully for any soy-based sauces that might otherwise raise concerns, delivering that savory umami note without any unwanted additives. A scatter of fresh thyme at the end lifts the whole dish with a herby brightness that makes it feel genuinely special. Whether you're serving it as a weeknight side or bringing it to a holiday table, this one is the kind of recipe that quietly steals the show.
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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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