Nightshade Free Maple Mashed Butternut Squash
Butternut squash gets a serious glow-up here — roasted until the cut sides are golden and caramelized, then mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ginger. The result is silky, lightly sweet, and deeply comforting in a way that feels almost indulgent for something so wholesome. For anyone navigating a nightshade-free lifestyle, side dishes can feel repetitive fast, but this one brings real excitement to the plate without a single tomato, pepper, or potato in sight. Roasting the squash cut-side down first is the secret move — it concentrates the natural sugars and gives you that slightly caramelized edge that makes the finished mash taste like so much more than the sum of its parts. A scatter of fresh thyme at the end adds a savory, herby note that keeps the sweetness in check and makes the whole bowl feel a little more grown-up. It works beautifully as a holiday side or a cozy weeknight addition, and it comes together with just one baking sheet and a bowl.
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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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