Nutmeg Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a seriously vibrant makeover here, swapped out of its usual cozy-spice comfort zone and tossed into something bright, bold, and a little unexpected. Fresh ginger and lime zest do the heavy lifting on flavor, while coconut aminos add a subtle savory depth that makes every caramelized cube taste more complex than you'd expect from such a short ingredient list. The high-heat roasting method is the real secret — spreading the squash in a single layer at 425°F means the edges get deeply golden and almost jammy rather than soft and steamed. Turmeric brings a gorgeous golden hue and a gentle earthiness without any of the warm, pungent spices that can sneak into squash recipes and cause problems for sensitive palates. The whole marinade comes together in one small bowl, and the flip halfway through roasting is the only technique you need to nail. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting alive and fresh right up until it hits the table.
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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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