Brazil Nut Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without any fuss. The squash halves go into the oven cut-side down, letting the natural sugars caramelize against the pan before the flesh gets scooped out and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. That combination of sweet and earthy spice is genuinely hard to resist, and the optional fresh thyme on top adds a savory herbal note that keeps things from tipping into dessert territory. Because the ingredient list is so clean and straightforward, you never have to second-guess what's in the bowl — no mystery blends, no packaged shortcuts, just whole, recognizable ingredients from start to finish. It works beautifully as a holiday side dish or a cozy weeknight addition to just about any plate. The texture is smooth and creamy thanks to the coconut oil, which binds everything together without any dairy in sight.
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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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