Seed Oil Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already one of fall's greatest gifts, but roasting it at high heat with a warm spiced glaze takes it somewhere truly special. Every cube gets golden and caramelized on the outside while staying tender and creamy within — the kind of texture that makes this dish disappear fast at the table. Coconut oil does all the heavy lifting here instead of the refined vegetable or seed oils that sneak into so many roasted vegetable recipes, so you get rich, clean flavor without any of the industrial processing baggage. The glaze is where things get really interesting: pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon simmer down into something sticky, tangy, and deeply savory all at once. Ground turmeric and ginger in the base seasoning add a gentle warmth that ties the whole dish together beautifully. A scatter of fresh thyme at the end lifts everything with a little herby brightness. Whether you're serving it as a weeknight side or bringing it to a holiday spread, this one earns its place on the table every single time.
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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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