Xanthan Gum 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 flesh gets scooped out and mashed with coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger — a combination that's warm, lightly sweet, and deeply satisfying without a single processed ingredient in sight. Ceylon cinnamon in particular brings a softer, more floral spice than the common variety, which makes the whole bowl taste a little more refined. Many store-bought squash purees and seasoned sides sneak in stabilizers or thickeners that can be hard to spot on a label, so making this from scratch puts you fully in control of what's in the bowl. The mash comes together with just a potato masher or fork, so there's no blender to clean and no fuss. A scatter of fresh thyme over the top adds a subtle herby contrast that keeps it from tipping too far into dessert territory. It's the kind of effortless, feel-good side dish that earns a permanent spot on your weeknight rotation.
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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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