Thanksgiving Roasted Squash with Coconut & Lime

Name:Roasted Squash with Coconut & Lime


4 servings Prep Time:10 minutes Cooking Time:35-40 minutes Total Time:50 minutes


2 small butternut squashes or 1 large one (about 8 cups total of diced squash) 3 tablespoons olive oil, divided use Salt and pepper to taste ½ cup unsweetened shredded coconut Zest and juice of 1 lime ¼ cup chopped fresh cilantro


  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

  2. Peel and seed the butternut squash then cut it into bite-sized cubes. You should have about 8 cups worth of diced squash. This can be done ahead of time if you prefer; simply store in an airtight container until ready to cook.

  3. In a large bowl, toss the cubed squash with 2 tablespoons of olive oil until evenly coated. Season generously with salt and pepper. Spread out on the prepared baking sheet so that they are not overcrowded.

  4. Roast in the preheated oven for 35-40 minutes, stirring once halfway through cooking, until the squash is tender and lightly browned around the edges.

  5. While the squash roasts, toast the shredded coconut. Heat a small skillet over medium heat and add remaining 1 tablespoon of olive oil. Add the coconut and cook, stirring frequently, until golden brown - this will take just a few minutes as coconut burns easily! Remove from heat immediately when done.

  6. When the squash has finished roasting, transfer it back to its original mixing bowl. Add the toasted coconut, lime zest, lime juice, and chopped cilantro. Toss everything together until well combined. Serve warm or at room temperature. Enjoy!