Mushroom Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that feels indulgent without any fuss. The squash halves go into a hot oven cut-side down, caramelizing beautifully before the flesh is scooped out and whipped together with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. That combination of sweet and earthy spice is genuinely hard to resist, and the optional fresh thyme on top adds a savory herbal note that keeps it from tipping into dessert territory. For anyone navigating a fungi-free diet, this dish is a natural fit — every single ingredient is clean and straightforward, with zero hidden extras to stress over. It works beautifully as a holiday side, a cozy weeknight addition, or even a base for a bowl-style meal. The texture is smooth and luscious, and the maple syrup brings just enough sweetness to make it feel a little special without overpowering the squash itself.
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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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