Yeast Free Maple Mashed Butternut Squash
Roasting butternut squash cut-side down until the edges caramelize is the secret to a mash that tastes deeply sweet and nutty without any added sugar beyond a drizzle of pure maple syrup. Coconut oil stands in for butter here, keeping every ingredient clean and straightforward while still delivering that rich, silky texture you want from a great mash. Ceylon cinnamon and ground ginger bring a gentle warmth that makes this feel almost like a cozy dessert side dish — in the best possible way. Every ingredient in this recipe is naturally free from fermentation or leavening, so there's no need to scrutinize labels or swap anything out. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the whole bowl from tipping too sweet. It's the kind of effortless side that looks impressive enough for a holiday table but is honestly simple enough for a regular weeknight dinner.
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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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