Black Pepper Free Maple Mashed Butternut Squash
Roasted butternut squash gets a cozy, warming upgrade here — caramelized in the oven until golden and tender, then mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. The result is silky, naturally sweet, and deeply satisfying without a single ingredient that could irritate a pepper sensitivity. So many spiced side dishes rely on black pepper as a background note, but this one proves you don't need it — the cinnamon and ginger bring all the warmth and complexity you could want. Roasting the squash cut-side down first is the secret to that slightly caramelized edge that makes the mash taste rich and almost buttery. A finishing scatter of fresh thyme adds a subtle herby lift that keeps things from feeling too sweet. It comes together with minimal fuss and a short ingredient list, making it an easy win for weeknight dinners or a standout addition to a holiday spread.
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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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