Indian-Spiced Butternut Squash Mash with Toasted Coconut (Gluten-free + Vegan)

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Indian-Spiced Butternut Squash Mash with Toasted Coconut (Gluten-free + Vegan)

This month as part of my ongoing series with Free People, I am sharing a series of healthy gluten-free and vegetarian Thanksgiving recipes.  I absolutely love Thanksgiving, the entire holiday season really, and I get excited to start planning my Thanksgiving menu as soon as the fall season hits.

For this series, I will be sharing both classic recipes re-imagined and some unique and totally non-traditional recipes that you aren’t used to seeing amongst your traditional Thanksgiving spreads.

Indian-Spiced Butternut Squash Mash with Toasted Coconut (Gluten-free + Vegan)

A blend of classic traditional Thanksgiving ingredients with a little non-traditional Indian inspiration, this butternut squash mash is sure to please everyone at your feast, but especially those who are gluten-free and/or vegan, who may likely have limited options. It is creamy, rustic and full of so many amazing flavors.

Indian-Spiced Butternut Squash Mash with Toasted Coconut (Gluten-free + Vegan)

Head to the Free People blog BLDG 25, to get the full recipe and stay tuned throughout the entire month of November as I share a new gluten-free vegetarian Thanksgiving creation each week! Plus, make sure to check in here on Tasty Yummies starting later this week, where I have a really fun Thanksgiving series planned for you guys. More on that soon.

Indian-Spiced Butternut Squash Mash with Toasted Coconut (Gluten-free + Vegan)

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Servings: 4 -6


  • 2-3 lb butternut squash, halved and seeded, peeled and diced into 1-inch cubes
  • 1-2 tablespoons olive oil
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 3 cloves garlic, minced
  • 1 2- inch piece of fresh ginger, finely minced or grated
  • 1 tablespoon garam masala powder, you can add more if you want the flavor to be even more powerful
  • ½ teaspoon sea salt
  • ¼ cup coconut milk, full-fat canned kind
  • cup finely shredded unsweetened coconut
  • fresh cilantro for serving, optional


  • Preheat the oven 400º F.
  • Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.
  • Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.


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3 Responses

  1. This looks amazing Beth! I love toasted coconut and I bet with the Indian spice and squash it’s just delicious 🙂

  2. Maggie says:

    Can’t wait to see all of the recipes Beth! This one looks fabulous!

  3. Alissa N says:

    Holy crow this looks amazing!! I love Indian spices, and this seems like the spices would add the warm feeling of comfort! Yum!!

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