Mustard 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 the oven cut-side down, caramelizing beautifully before the flesh is scooped out and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger. The result is naturally sweet, deeply savory, and rich in a way that makes it hard to believe there are so few ingredients involved. For anyone navigating condiment and spice blends that often sneak in hidden ingredients, this recipe is refreshingly straightforward — every component is whole and easy to verify. Ceylon cinnamon brings a slightly floral warmth that pairs perfectly with the maple, while the ginger adds just enough brightness to keep things interesting. A scatter of fresh thyme over the top is optional but highly recommended for a herby, aromatic finish. This is the kind of cozy side dish that earns a permanent spot on your weeknight 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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