Yeast Free Maple & Apple Cider Roasted Butternut Squash
Butternut squash is already a crowd-pleaser, but roasting it at high heat until the edges caramelize and then finishing it with a sticky, spiced glaze takes it somewhere truly special. The glaze comes together on the stovetop from pure maple syrup, apple cider vinegar, coconut aminos, ginger, and Ceylon cinnamon — warm, tangy, and just sweet enough to make every cube irresistible. Turmeric and ginger in the initial toss give the squash a gorgeous golden color and a gentle depth of flavor before the glaze even enters the picture. Because every ingredient here is naturally free from yeast and fermented additives, there's no need to scrutinize labels or swap anything out — it just works as written. Coconut aminos stand in beautifully for soy sauce, adding that savory backbone without any of the usual concerns. A scatter of fresh thyme at the end lifts the whole dish with a herby brightness that keeps it from feeling too sweet. Whether you're serving it as a weeknight side or bringing it to a holiday table, this one is going to disappear fast.
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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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