Eggless Maple Mashed Butternut Squash

Roasting butternut squash cut-side down until the edges caramelize is the secret move that makes this side dish taste far more complex than its short ingredient list suggests. Once the flesh is scooped and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger, you get something silky, warmly spiced, and just sweet enough to feel a little indulgent. Fresh thyme scattered over the top adds an herby brightness that keeps it from tipping into dessert territory. The whole thing comes together with zero animal products beyond what you choose to serve alongside it, and there's nothing here that relies on eggs as a binder or emulsifier — just naturally creamy squash doing all the heavy lifting. It's the kind of dish that fits effortlessly on a holiday table but is simple enough to make on a random Tuesday night. Leftovers reheat beautifully and work just as well stirred into a grain bowl as they do served straight from the bowl.

About Fig

Fig 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 →