Vegan Maple Mashed Butternut Squash

Roasting butternut squash cut-side down until the edges caramelize is the secret move that takes this dish from simple to seriously craveable. Once the flesh is scooped and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger, you get a bowl of something that tastes almost indulgent — warm, lightly sweet, and deeply savory all at once. Ceylon cinnamon has a gentler, more floral quality than the standard variety, and it plays beautifully against the earthy squash without overpowering it. A scatter of fresh thyme on top adds a herby brightness that keeps the whole thing from feeling too rich. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a holiday spread or a quiet weeknight dinner. Every ingredient here is straightforwardly plant-based, so there's no need to swap anything out or double-check labels — it just works as written.

About Fig

Fig 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 →