Cashew 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 every cube. Coconut oil helps the edges crisp up beautifully while keeping the inside tender enough that a fork slides right through. There are no nuts of any kind in this recipe, so anyone navigating tree nut concerns can dig in without scanning labels or second-guessing a single ingredient. The whole thing comes together on one sheet pan, which means minimal cleanup and maximum payoff. A scatter of fresh cilantro and a squeeze of lime at the end keeps it feeling vibrant and fresh on the plate. It works as a stunning side dish or as the star of a grain bowl, and honestly, it disappears fast either way.
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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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