Low Histamine Maple Mashed Butternut Squash

Total time55 min

Prep time10 min

Cook time40 min

Low Histamine Maple Mashed Butternut Squash

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Ingredients

4 servings

1 medium butternut squash (about 3 lb), halved lengthwise and seeded
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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
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
¼ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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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