Cashew Free Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the secret move that takes this dish from simple side to something genuinely craveable. Once the flesh is scooped and mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and ground ginger, you get a bowl of pure autumn comfort — naturally sweet, lightly spiced, and silky smooth. The ingredient list is refreshingly short and completely whole-food, so there's no need to scan labels or second-guess anything hiding in a sauce or seasoning blend. A scatter of fresh thyme over the top adds a subtle herby lift that keeps the sweetness from feeling one-note. It works beautifully as a holiday side, a cozy weeknight addition, or even a base for a grain bowl. The whole process is straightforward enough for a beginner but the results taste like you put in a lot more effort than you actually did.
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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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