Carrageenan Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent enough for a holiday table but simple enough for a weeknight side. The squash halves go into the oven cut-side down, caramelizing beautifully before the flesh gets scooped out and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. That combination hits every note — sweet, earthy, and just a little fragrant — without relying on any dairy or processed additives. For anyone navigating carrageenan concerns, this is the kind of recipe that makes label-reading a non-issue, since every ingredient is whole and straightforward. Ceylon cinnamon in particular brings a softer, more floral warmth than the standard grocery store variety, and it pairs beautifully with the maple. A scatter of fresh thyme over the top is optional, but it adds a subtle herby contrast that makes the whole bowl feel a little more special. Serve it warm straight from the bowl and watch it disappear.
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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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