Pork Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, with pure maple syrup, warming Ceylon cinnamon, and a hint of ginger turning a humble vegetable into something genuinely crave-worthy. The squash halves go into the oven cut-side down, which lets the natural sugars caramelize against the pan and develop a deep, golden sweetness before you even add the good stuff. Coconut oil stands in for butter throughout, keeping every ingredient completely free of pork and animal-derived fats while still delivering that rich, velvety mouthfeel you want in a great mash. Once the flesh is scooped and mashed smooth, the maple syrup and spices fold in effortlessly, creating a side dish that tastes far more indulgent than the ingredient list suggests. A scatter of fresh thyme at the end adds a subtle herby contrast that keeps the sweetness from feeling one-note. This is the kind of dish that earns a permanent spot on your weeknight rotation and your holiday table at the same time.
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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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