Beef Free Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the secret move that makes this dish taste far more complex than its short ingredient list suggests. The flesh turns silky and sweet on its own, and then a drizzle of pure maple syrup, a hit of warm Ceylon cinnamon, and a touch of ground ginger take it somewhere genuinely special. Coconut oil stands in for butter throughout, keeping everything rich and luscious without any animal products sneaking in. Mashing it all together with a fork or potato masher gives you that rustic, comforting texture — smooth but still a little soulful. A scatter of fresh thyme on top adds a subtle herby lift that balances the sweetness beautifully. This is the kind of side dish that quietly steals the show at the table, whether you're serving it alongside roasted chicken, lentils, or just eating it straight from the bowl.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!