Seeds 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 Ceylon cinnamon add warmth without overpowering, and a whisper of fresh thyme at the end keeps things bright and aromatic. For anyone navigating a seeds-free lifestyle, this dish is a genuine win — every single ingredient is naturally free of seeds and seed-derived oils, so there's no label-scanning stress involved. Coconut oil and coconut aminos do all the heavy lifting in place of common seed oils or soy sauce, and they do it beautifully. The high-heat roasting method is key: spacing the squash out on the baking sheet ensures you get real caramelization rather than steaming, and the glaze goes on at the very end so it sets into something almost lacquered. Serve it as a stunning side dish or pile it over grains for a satisfying plant-based main.
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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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