Soy 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, fragrant glaze that hits every note — sweet, tangy, warm, and just a little complex. The secret weapon is coconut aminos, which delivers that deep, savory umami punch you'd normally get from soy sauce, making this completely safe for anyone avoiding soy without sacrificing a single bit of flavor. Turmeric and ginger coat the squash before it ever hits the oven, so the seasoning goes all the way through rather than just sitting on the surface. The glaze itself — pure maple syrup, apple cider vinegar, and Ceylon cinnamon — reduces into something almost lacquer-like, clinging to every golden cube in the best possible way. Roasting in two stages (flip, then glaze) means you get real caramelization rather than steamed, soggy squash. A scatter of fresh thyme at the end adds a herby brightness that keeps the whole dish from feeling too sweet. This one works just as well as a weeknight side as it does on a holiday table.
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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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