High Fructose Corn Syrup Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without a single questionable ingredient. The natural sweetness of the squash deepens beautifully in a hot oven, caramelizing at the cut surface before it ever meets the bowl. Pure maple syrup — not a corn-syrup-laden imitation — adds a rich, woodsy sweetness that pairs perfectly with Ceylon cinnamon and ground ginger. Coconut oil brings everything together with a subtle richness that keeps the whole dish completely free of processed sweeteners. So many store-bought squash sides and flavored purees sneak in high-fructose corn syrup as a cheap sweetener, making this from-scratch approach genuinely worth the effort. A scatter of fresh thyme at the end lifts all those cozy autumn flavors with a bright, herby finish. It's the kind of simple, honest side dish that earns a permanent spot on your weeknight and 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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