Pistachio 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 coconut oil helps everything crisp up beautifully on the sheet pan, and the single-layer roasting method means you get that gorgeous color instead of sad, steamed cubes. Every ingredient in this dish is straightforward and whole-food, so there's zero guesswork about hidden additives or cross-contact from tree nuts — what you see on the list is exactly what goes in the pan. The bright lime juice and fragrant ginger cut right through the natural sweetness of the squash, making each bite feel balanced and a little unexpected. A scatter of fresh cilantro and a squeeze of lime wedge at the end ties the whole thing together with a pop of freshness. It works beautifully as a vibrant side dish alongside grilled proteins or grain bowls, and the bold flavors make it feel far more special than the effort involved.
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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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