
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built around fresh ginger, lime, and ground turmeric — three ingredients that show up repeatedly in anti-inflammatory eating for good reason. Coconut aminos add a subtle savory depth without any soy, and coconut oil keeps everything richly coated as the squash caramelizes in a hot oven. The result is deeply golden cubes with tender centers and slightly crispy edges that are genuinely hard to stop eating. High-heat roasting at 425°F does the heavy lifting, drawing out the squash's natural sweetness and letting those bright, warming flavors concentrate into something far more complex than the ingredient list suggests. Fresh cilantro and a squeeze of lime at the end keep it lively and vibrant on the plate. It works beautifully as a side dish but is substantial enough to anchor a grain bowl or tuck into a wrap. Clean, whole-food ingredients from start to finish mean you know exactly what you're putting on the table.
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Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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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