Breastfeeding Friendly Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the kind of simple technique that transforms a humble vegetable into something genuinely craveable. The flesh gets scooped out and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger — a combination that's warming, lightly sweet, and deeply satisfying. Butternut squash is packed with beta-carotene and nutrients that support a nursing body, making this an especially smart addition to your regular rotation. The ingredients are clean and straightforward, so you never have to second-guess what's going into your bowl or your baby's milk supply. A finishing scatter of fresh thyme adds a subtle herby note that keeps the dish from tipping too far into dessert territory. It comes together with minimal effort and no special equipment beyond a baking sheet and a potato masher, which makes it easy to pull off even on the most exhausting days.
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!