Rice Free Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the secret move that takes this dish from simple side to something genuinely special. The natural sweetness of the squash deepens in the oven, and when you fold in coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger, the result is silky, warmly spiced, and just a little indulgent. It's the kind of comfort food that feels fancy enough for a holiday table but easy enough for a weeknight. Grain-free eating can sometimes mean sacrificing the cozy, starchy sides you crave — this one fills that gap beautifully without a single grain in sight. The whole thing comes together in one bowl with a potato masher, so cleanup is minimal and the payoff is huge. A scatter of fresh thyme on top adds a subtle herbal note that balances all that sweetness and makes the finished dish look effortlessly put-together.
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!