Peanut 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 — a combination that hits every cozy autumn note you're looking for. Ceylon cinnamon in particular brings a softer, more floral warmth than the standard stuff, and it pairs perfectly with the gentle heat of ginger and the earthy sweetness of maple. A scatter of fresh thyme at the end adds a subtle herbal lift that keeps the whole dish from feeling too sweet. Every single ingredient here is straightforward and naturally free from peanuts or peanut derivatives, so there's no label-reading stress — just good, clean cooking. It works beautifully as a holiday side dish but is honestly easy enough for a weeknight when you want something a little more special than plain roasted vegetables.

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