Paleo Maple Mashed Butternut Squash

Roasting butternut squash cut-side down until the edges caramelize is the kind of simple technique that transforms a humble vegetable into something genuinely crave-worthy. Once the flesh is scooped and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger, you get a bowl of something that tastes almost indulgent — warm, lightly sweet, and deeply savory all at once. The whole thing comes together with ingredients that are naturally grain-free and dairy-free, so there's no swapping or substituting required. Ceylon cinnamon in particular brings a softer, more floral heat than the standard grocery store variety, and it plays beautifully against the earthiness of the squash. A scatter of fresh thyme over the top is optional, but it adds a herby brightness that keeps the dish from tipping too sweet. This works just as well as a weeknight side as it does on a holiday table — it's the kind of dish that disappears fast no matter the occasion.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →