Celery Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without any fuss. 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 result is a side dish that tastes like it took way more effort than it did. Every ingredient is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. A scatter of fresh thyme over the top adds a subtle herby note that keeps the sweetness from feeling one-dimensional. This is the kind of dish that earns a permanent spot on your weeknight rotation and your holiday table alike.
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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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