Spiced Butternut Squash Orange Cups Recipe

Spiced Butternut Squash Orange Cups

Fall has officially arrived and brought with it our craving for warm, comforting dishes. These Spiced Butternut Squash Orange Cups make the perfect fall side or even a great snack. They’re not only delicious and nutrient rich, but they are perfect for packing in a lunch to-go or bringing to a friends fall potluck!



  • 1 medium butternut squash (about 2 cups cooked)
  • 3 valencia oranges (makes 6 orange cups)
  • ¼ cup orange juice (use the juice from the orange cups)
  • ¼ tsp ginger
  • 1 tsp cinnamon (and more for garnish)
  • 1 tbs maple syrup
  • 1 tbs coconut oil, melted
  • 2 tsp olive oil
  • 1 tsp salt


  1. Preheat oven to 375.
  2. Slice butternut squash long ways and remove seeds with a spoon.
  3. Add 1 tsp olive oil and a bit of salt and pepper to each side to cover the flesh.
  4. On a parchment lined baking sheet, place squash face down and cook for about 40 minutes or until tender.
  5. Once the squash is done cooking, flip each side over to cool for about 20 minutes.
  6. Once the squash has cooled, gently peel off the skin and place it into a mixing bowl.
  7. With a fork or potato masher, mash squash until relatively smooth.
  8. Add orange juice, ginger, cinnamon, maple syrup, coconut oil and salt and mix well to combine.
  9. Using a hand mixer or immersion blender, process until almost totally smooth. We like to leave ours with a few small squash pieces for texture.
  10. Scoop an even amount of squash mixture into 6 orange cups and serve hot