Celery Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges turn deeply golden and caramelized with a punchy ginger-lime marinade that makes every bite bright and bold. Coconut oil helps the squash develop that irresistible color and slight crispness on the outside while staying tender all the way through. Fresh ginger, lime zest, and a splash of coconut aminos layer in warmth, tang, and a subtle savory depth that feels anything but ordinary. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden aromatics or seasoning blends that could sneak celery in through the back door. A scatter of fresh cilantro and a squeeze of lime at the end keeps it vibrant and fresh on the plate. It works beautifully as a side dish, but honestly it's good enough to eat straight off the 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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