Peanut Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built on fresh ginger, lime zest, and coconut aminos that caramelizes beautifully in a hot oven. The golden turmeric gives every cube a gorgeous, jewel-toned color, while the high roasting temperature coaxes out deep, slightly crispy edges that are genuinely hard to stop eating. Every single ingredient in this recipe is naturally free from peanuts and peanut derivatives — no label-scanning required, no shared-facility stress. Coconut oil and coconut aminos do all the heavy lifting in the flavor department, so you get that savory-sweet depth without reaching for anything that could cause concern. A finishing scatter of fresh cilantro and a squeeze of lime wedge right before serving brightens the whole dish and makes it feel restaurant-worthy with almost zero extra effort. This one works just as well as a weeknight side as it does on a holiday table, and it pairs with practically everything.
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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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