Sesame Free Maple Mashed Butternut Squash
Roasted butternut squash gets a serious upgrade here, transformed into a silky, warmly spiced mash that tastes like autumn in a bowl. The squash halves go into a hot oven cut-side down, which coaxes out deep caramelization before the flesh ever meets a masher. Coconut oil stands in for butter, keeping things rich and luscious without any dairy, while pure maple syrup adds a gentle sweetness that feels completely natural alongside the squash. Ground Ceylon cinnamon and ginger bring just enough warmth to make every bite interesting without tipping into dessert territory. A scatter of fresh thyme at the end lifts the whole dish with a subtle herbal note that keeps it firmly in savory territory. This is the kind of side dish that disappears fast at the table — no tahini, no sesame oil, no hidden seed-based ingredients to worry about, just clean, straightforward flavors you can feel good about serving to anyone.
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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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