Chestnut 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 marinade of fresh ginger, lime, coconut aminos, and turmeric. The result is tender on the inside, slightly crispy on the outside, and packed with bright, warming flavor that makes it feel like way more than a simple side dish. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Coconut oil carries the marinade beautifully and helps the squash caramelize in the oven without any fuss. A final scatter of fresh cilantro and a squeeze of lime at the table keeps everything tasting vibrant and fresh. This is the kind of dish that disappears fast at a dinner table, whether you're serving it alongside a protein or eating it 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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