Gluten 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 crave-worthy. Once the flesh is scooped and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger, you get a bowl that's silky, warmly spiced, and just sweet enough to feel a little indulgent. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The optional fresh thyme scattered on top adds a subtle herby contrast that keeps the sweetness from going over the edge. It's the kind of dish that works just as well on a weeknight dinner table as it does next to a holiday spread. Make it once and it'll earn a permanent spot in your rotation.
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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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