Seeds Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and golden turmeric. The combination hits every note — bright, savory, a little earthy — and the high-heat roasting at 425°F does the heavy lifting, coaxing out deep caramelization on every cube. For anyone navigating a seeds-free lifestyle, this dish is a genuine win: every ingredient on the list is naturally free of seeds, with no tahini, sesame oil, or seed-based seasonings anywhere in sight. Coconut aminos steps in to add that subtle umami depth without any of the usual concerns, and coconut oil keeps the coating rich and glossy as it roasts. Spreading the squash in a single layer is the key move — it ensures the edges get properly golden rather than steaming into mush. Finish with a scatter of fresh cilantro and a squeeze of lime, and you have a side dish that looks and tastes far more impressive 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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