Artificial Food Coloring Free Maple Mashed Butternut Squash
Roasted butternut squash gets a seriously cozy upgrade here, mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ginger for a side dish that tastes like autumn in a bowl. The natural deep orange color comes entirely from the squash itself — no dyes, no additives, just real food doing what it does best. That matters more than you might think, since plenty of packaged squash products and seasoning blends sneak in artificial colorings to punch up their appearance. Every single ingredient in this recipe is clean and straightforward, so you can serve it confidently without squinting at a label. Roasting the squash cut-side down first is the secret move — it caramelizes the flesh and concentrates the sweetness before you ever add a drop of maple syrup. A finishing scatter of fresh thyme adds a subtle herby contrast that keeps the whole thing from tipping too sweet. It comes together with minimal effort and makes an impressive, vibrant side for any table.
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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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