AIP Friendly Ginger-Lime Roasted Butternut Squash
Sweet, caramelized butternut squash gets a serious flavor upgrade here, tossed in a bright marinade of fresh ginger, lime zest, lime juice, and a splash of coconut aminos before hitting a 425°F oven. The high heat does the heavy lifting, coaxing deeply golden edges and a tender, almost buttery center out of every cube. Coconut oil keeps the whole thing compliant and adds a subtle richness that plays beautifully against the citrus. Turmeric brings a warm, earthy note and a gorgeous golden hue without relying on any of the nightshades or seed-based spices that can make roasted vegetable recipes tricky to navigate. The ingredient list is short, every item is purposeful, and the whole dish comes together with minimal prep before the oven takes over. A scatter of fresh cilantro and a squeeze of lime at the end lifts everything and makes it feel genuinely restaurant-worthy. This one serves four and works just as well as a weeknight side as it does on a holiday table.
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp coconut aminos
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a small bowl, whisk together the melted coconut oil, grated ginger, lime zest, lime juice, coconut aminos, turmeric, and sea salt until combined.
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