Sesame 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 a touch of coconut aminos builds a deeply savory-sweet flavor that tastes far more complex than the short ingredient list suggests. Coconut aminos does the heavy lifting that soy sauce typically would, which means you get that umami depth without any sesame-adjacent products sneaking into the mix — a real win when so many glazes and Asian-inspired sauces are off the table. Ground turmeric and ginger warm up the squash from the inside out, while Ceylon cinnamon in the glaze keeps things fragrant without veering into dessert territory. The technique is straightforward: roast, flip, glaze, and finish — no special equipment beyond a sheet pan and a small saucepan. Fresh thyme scattered over the top at the end adds a herby brightness that makes the whole dish look as good as it tastes. This is the kind of side that disappears fast at the table, whether you're serving it alongside a weeknight roast or bringing it to a holiday spread.
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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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