Capsaicin Free Maple Mashed Butternut Squash
Roasted butternut squash gets a seriously cozy upgrade here, mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ginger for a side dish that tastes like autumn in a bowl. The squash halves go into the oven cut-side down, which lets the natural sugars caramelize against the pan and develop a deeper, slightly nutty sweetness before you ever add a drop of maple syrup. For anyone navigating capsaicin sensitivity, this recipe is a genuinely satisfying find — no hot peppers, no chili powder, no paprika, just gentle warming spices that bring comfort without any heat. Ceylon cinnamon in particular is a lovely choice here; it's softer and more floral than the cassia variety, so the whole dish stays mellow and sweet rather than sharp. A finishing scatter of fresh thyme adds a subtle herbal note that keeps things from tipping into dessert territory. It comes together with minimal fuss and pairs beautifully with roasted chicken, a holiday spread, or honestly just a spoon 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!