Turmeric Free Maple Mashed Butternut Squash
Butternut squash gets a serious glow-up here — roasted until the cut sides turn golden and caramelized, then mashed with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ginger. The result is silky, naturally sweet, and deeply comforting in a way that feels almost indulgent for something so wholesome. Many spice blends and pre-seasoned squash dishes lean heavily on turmeric for color, but this recipe skips it entirely without sacrificing a single bit of warmth or complexity. The Ceylon cinnamon and ginger do all the heavy lifting, delivering that cozy, aromatic depth you want from a fall side dish. Roasting the squash cut-side down first is the real secret — it concentrates the flavor and builds a lightly caramelized base before you ever pick up the masher. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from going over the top. This is the kind of side dish that disappears fast at the table, and nobody will believe how few ingredients it took.
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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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