Hazelnut 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 combination of citrus brightness and warm spice makes every cube taste bold and a little unexpected — this is not your average side dish. Coconut oil helps the squash roast rather than steam, so you get that satisfying crispy edge instead of a soft, forgettable texture. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Fresh cilantro and extra lime wedges at the end keep things vibrant and restaurant-worthy without any extra effort. It works beautifully alongside grilled proteins, grain bowls, or honestly just on its own 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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