Chestnut Free Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the secret to a mash that tastes deeply sweet and nutty without any added sugar beyond a drizzle of pure maple syrup. Coconut oil stands in for butter here, giving the finished dish a subtle richness that pairs beautifully with warm Ceylon cinnamon and ground ginger. The result is silky, fragrant, and just a little indulgent — the kind of side dish that disappears fast at the table. Every ingredient is straightforward and plant-based, so there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed products. A scatter of fresh thyme over the top adds a gentle herbal note that keeps the whole thing from tipping too far into dessert territory. It works alongside a holiday roast just as well as it does next to a simple weeknight protein.
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!