Pecan Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious glow-up here, mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ginger for a side dish that tastes like autumn in a bowl. The squash halves go into a hot oven cut-side down, where they caramelize beautifully before you scoop out that silky, golden flesh. No cream, no butter, no nuts of any kind — just clean, naturally sweet ingredients that come together in one bowl with a potato masher. For anyone navigating tree nut concerns, this recipe is a genuinely safe and satisfying option because every ingredient is straightforward and easy to verify at the store. A finishing scatter of fresh thyme adds a subtle herby contrast that keeps the sweetness from feeling one-note. It works as a cozy weeknight side, a holiday table standout, or honestly just a bowl you eat straight off the counter because you can't wait.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!