Artificial Flavors Free Maple Mashed Butternut Squash
Roasted butternut squash gets a cozy, warming upgrade here — mashed until silky smooth with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. Every single ingredient is exactly what it says it is, which matters more than you might think when so many packaged seasonings and flavored syrups sneak in synthetic additives. Using pure maple syrup instead of a pancake-style blend and whole ground spices instead of flavored mixes keeps this dish completely clean from start to finish. The squash roasts cut-side down until the flesh is deeply tender and the surface turns golden and slightly caramelized, which builds a natural sweetness before a single drop of syrup is added. A second tablespoon of coconut oil stirred in at the mashing stage gives the final texture a lush, almost buttery richness. Fresh thyme scattered over the top adds a subtle herbal note that makes the whole bowl feel a little more special. It's the kind of simple, honest side dish that earns a permanent spot on your fall and winter rotation.
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 3 lb), halved lengthwise and seeded
- 2 tbsp coconut oil, melted, divided
- ¼ tsp fine sea salt, plus more to taste
- 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.
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