Vegan Maple & Apple Cider Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges caramelize and the flesh turns deeply golden and tender. A warm coating of coconut oil, turmeric, and ginger gives each cube a fragrant, golden crust before the real magic even begins. The glaze — pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon — simmers down into something sticky, tangy, and just sweet enough to make you go back for another forkful. Coconut aminos do the heavy lifting where soy sauce might otherwise sneak in, keeping everything completely plant-based without sacrificing that savory depth. The final few minutes in the oven let the glaze set into a lacquered finish that looks genuinely impressive on a serving platter. A scatter of fresh thyme at the end adds a herby brightness that cuts right through the sweetness. This is the kind of side dish that disappears fast, whether you're feeding a table full of omnivores or keeping it entirely plant-based from start to finish.
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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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