Walnut 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, coconut aminos, and a touch of turmeric. The result is caramelized, golden-edged cubes with a bright, tangy kick that makes this feel anything but ordinary. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The high-heat roasting method is key: spreading the squash in a single layer at 425°F lets the edges get deeply golden and slightly crisp rather than soft and steamed. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls the whole dish together with a pop of color and freshness. It works beautifully as a weeknight side, a grain bowl topper, or even a standalone snack straight off the sheet pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!