Turkey 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 built from pure maple syrup, apple cider vinegar, and coconut aminos. The result is deeply golden, tender cubes with a sweet-tart coating that tastes far more complex than the short ingredient list suggests. Ground turmeric and ginger warm the squash from the inside out, while a whisper of Ceylon cinnamon in the glaze adds a delicate spice that doesn't overpower. This is the kind of side dish that disappears fast at the table — it works beautifully alongside roasted chicken, grain bowls, or a holiday spread where you want something plant-forward and genuinely impressive. Because every component here is naturally free of poultry and poultry-derived ingredients, there's no label-reading stress or substitution gymnastics required. Just straightforward, wholesome produce and pantry staples doing exactly what they should. Scatter fresh thyme over the top before serving and watch it look like something straight out of a food magazine.
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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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