Low Sodium Maple Mashed Butternut Squash

Total time55 min

Prep time10 min

Cook time40 min

Low Sodium Maple Mashed Butternut Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium butternut squash (about 3 lb), halved lengthwise and seeded
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
See all
2 tbsp coconut oil, melted, divided
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp pure maple syrup
¼ tsp ground ceylon cinnamon
¼ tsp ground ginger
1 tsp fresh thyme leaves (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Brush the cut sides of the butternut squash halves with 1 tbsp of the melted coconut oil and sprinkle with the 1/4 tsp salt. Place cut-side down on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!