Caffeine Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without a single complicated step. The squash halves go into a hot oven cut-side down, where they caramelize beautifully before being scooped 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 interesting. Every ingredient in this dish is naturally free of stimulants, so you can enjoy a cozy, satisfying side without any second-guessing. Ceylon cinnamon in particular brings a delicate, almost floral warmth that's a little more nuanced than the standard variety — a small swap that makes a real difference. This is the kind of dish that works just as well on a weeknight dinner table as it does on a holiday spread, and it comes together with minimal cleanup thanks to that parchment-lined pan.
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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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