Honey Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without being heavy. The squash halves go into a hot oven cut-side down, where they caramelize beautifully before getting 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 a scatter of fresh thyme on top makes it look as good as it tastes. For anyone avoiding bee-derived sweeteners, this recipe is a natural fit — maple syrup does all the sweetening work, and every other ingredient is completely plant-based and straightforward. No specialty swaps needed, no label-checking stress, just a short list of pantry-friendly ingredients. It works beautifully as a cozy side dish for a weeknight dinner or as a showstopper on a holiday table.
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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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