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 feels indulgent but comes together with surprisingly little effort. The squash halves go into a hot oven cut-side down, where they caramelize beautifully before you scoop out that silky, golden flesh. Every single ingredient in this recipe is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye derivatives sneaking in through sauces or seasonings. The coconut oil adds a subtle richness that plays perfectly off the maple syrup, while the spice combination keeps things cozy without being heavy. A scatter of fresh thyme at the end lifts the whole bowl with a little herby brightness. This is the kind of dish that disappears fast at a dinner table — sweet, savory, and deeply satisfying in every spoonful.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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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