Pregnancy Friendly 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 ginger-lime marinade that makes every bite feel bright and satisfying. The combination of fresh ginger, lime zest, and turmeric gives this dish a warm, aromatic quality that's hard to resist — and those ingredients also happen to be genuinely nourishing during pregnancy. Coconut aminos add a subtle savory depth without any soy, keeping the ingredient list clean and straightforward. Roasting on a sheet pan at 425°F means you get real caramelization rather than soggy, steamed cubes — just make sure to spread the pieces out so they have room to do their thing. Fresh cilantro and a squeeze of lime at the end lift everything and make it feel restaurant-worthy with almost no extra effort. It works beautifully as a side dish but is hearty enough to anchor a grain bowl or tuck into a wrap when you need something more substantial.
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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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