Almond Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and golden turmeric. The combination hits every note — bright, savory, a little earthy — and the high-heat roasting at 425°F does the heavy lifting, coaxing out deep caramelization on the edges while keeping the centers tender and creamy. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour or almond oil showing up where it doesn't belong. Coconut oil and coconut aminos carry the richness and umami without any nut-based substitutes, making this a genuinely clean, fuss-free dish. Spreading the cubes in a single layer is the key move — it's what separates truly golden, slightly crispy squash from a soggy, steamed disappointment. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a pop of freshness that makes this feel restaurant-worthy. It works beautifully as a weeknight side, a grain bowl topper, or honestly just eaten straight off the sheet pan.
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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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