Paraben Free Maple Mashed Butternut Squash
Roasting butternut squash until the cut side turns golden and slightly caramelized is the secret to a mash that tastes deeply sweet and nutty without any added fuss. Coconut oil stands in for butter here, keeping every ingredient clean and straightforward, while pure maple syrup adds a rich, earthy sweetness that feels completely natural alongside warm Ceylon cinnamon and ground ginger. The combination is cozy in the best possible way — think of it as autumn in a bowl. Parabens often sneak into processed foods through preservatives and synthetic additives, so building a dish entirely from whole, recognizable ingredients like these is a genuinely smart move. There's nothing on this ingredient list that requires a second look or a label deep-dive. A scattering of fresh thyme at the end lifts the whole thing with a subtle herbal note that keeps it from tipping too sweet. It works beautifully as a holiday side or a simple weeknight addition to just about any plate.
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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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