Macadamia Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious glow-up here, thanks to a punchy marinade of fresh ginger, lime zest, coconut aminos, and golden turmeric. The high-heat roasting method is the real secret — spreading the cubes out on a single layer at 425°F means the edges caramelize deeply instead of turning soft and steamy. Every bite delivers that satisfying contrast of crispy, golden exterior and tender, buttery center. Coconut oil ties the whole marinade together and helps the spices cling to each cube beautifully. This is the kind of side dish that looks impressive on a platter but comes together with minimal effort and a short ingredient list. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and makes it feel restaurant-worthy. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, it's the kind of vegetable dish that disappears fast.
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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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