Shellfish Free Maple & Apple Cider Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, with warm spices, a tangy-sweet glaze, and caramelized edges that make it genuinely hard to stop eating. The squash is tossed in coconut oil with ground ginger and turmeric before hitting a hot oven, building a golden, slightly crispy exterior that holds up beautifully once the glaze goes on. That glaze — maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon — simmers down into something sticky and complex, equal parts sweet and bright. It gets drizzled over the squash in the final few minutes of roasting so it clings and sets rather than just pooling on the pan. The result is tender cubes with deeply caramelized edges and a lacquered finish that looks far more impressive than the effort involved. Every ingredient here is naturally free from any ocean-derived allergens, so there's nothing to second-guess on the label or swap out. A scatter of fresh thyme at the end adds a herby lift that ties the whole dish together.
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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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