Pecan 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 zest, coconut aminos, and turmeric. The combination of bright citrus and warm spice makes every cube taste bold and complex, even though the ingredient list is refreshingly straightforward. Coconut oil helps the squash roast rather than steam, so you get that satisfying crispy edge instead of a mushy result — the trick of spreading pieces in a single layer with space between them does a lot of the heavy lifting. There are no nuts anywhere in this recipe, not in the marinade, not in the garnish, so anyone navigating tree-nut concerns can dig in without scanning the label twice. A scatter of fresh cilantro and a squeeze of lime wedge at the end keeps things vibrant and fresh right before serving. This one works just as well as a weeknight side as it does on a holiday table where you need something colorful and crowd-pleasing.
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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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