Xanthan Gum 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 glaze that hits every note — sweet, savory, and warmly spiced. The coating comes together from pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of Ceylon cinnamon, all simmered down into something genuinely glossy and gorgeous. Ground turmeric and ginger in the base seasoning give the squash itself a golden warmth before the glaze even enters the picture. For anyone navigating thickener-free cooking, this one is naturally in the clear — every ingredient is a whole food or pantry staple, with zero gums or stabilizers needed to get that luscious, clingy texture. The glaze reduces on its own through gentle simmering, so the consistency comes from real cooking chemistry, not additives. A scatter of fresh thyme at the end lifts the whole dish and makes it look like something you'd order at a farm-to-table restaurant. It works beautifully as a holiday side or an everyday sheet-pan situation when you want something a little special.
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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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