Lactose 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 table. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed; it just works as written. Coconut oil gives the squash a gorgeous golden crust in the oven, while coconut aminos add a subtle savory depth that rounds out all that citrusy zing. Ground turmeric brings a warm, earthy undertone and turns the whole pan a beautiful golden hue. Roasting at high heat on a single layer is the key move — it coaxes out the squash's natural sweetness and creates those deeply caramelized edges that make every bite irresistible. A scatter of fresh cilantro and a few lime wedges at the end keep things vibrant and fresh. Whether you're serving it alongside a weeknight protein or bringing it to a holiday spread, this one is a reliable crowd-pleaser that nobody will guess took so little effort.
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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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