Low Sugar Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, with a punchy marinade of fresh ginger, lime zest, coconut aminos, and turmeric that makes every caramelized cube taste bright, earthy, and deeply satisfying. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor. What makes this recipe such a smart choice for anyone avoiding added sugar is that all the sweetness comes entirely from the squash itself — no syrups, no sweeteners, nothing hidden in a sauce packet. Coconut aminos bring a savory, slightly rich depth without any of the sugar you'd find in conventional soy sauce or teriyaki-style glazes. Roasting at high heat is the real secret weapon here: it drives off moisture and concentrates the natural sugars already in the squash, giving you those gorgeous golden edges without a single gram of added sweetness. A finishing scatter of fresh cilantro and a squeeze of lime wedge ties everything together with a pop of freshness that makes this feel restaurant-worthy. It works beautifully as a side dish, but honestly it's satisfying enough to anchor a whole meal.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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