Brazil Nut Free Ginger-Lime Roasted Butternut Squash
Caramelized edges, a hit of fresh ginger, and a bright squeeze of lime — this roasted butternut squash is the kind of side dish that quietly steals the show at the dinner table. The marinade comes together in one small bowl using coconut oil, coconut aminos, turmeric, lime zest, and freshly grated ginger, which means every cube of squash gets coated in something genuinely bold before it ever hits the oven. Roasting at 425°F does the heavy lifting, driving off moisture and coaxing out those deeply golden, slightly crispy edges that make this dish so satisfying. A midway flip ensures even caramelization all around, so you're not left with one flat, pale side. Finishing with fresh cilantro and extra lime wedges keeps everything feeling vibrant and fresh. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden blends or ambiguous pantry shortcuts to second-guess. It works beautifully as a weeknight side or as part of a larger spread, and the leftovers reheat surprisingly well.
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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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