Artificial Food Coloring 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 a touch of turmeric. Every ingredient in this recipe is whole and unprocessed, so there's zero guesswork about hidden synthetic dyes sneaking in through a sauce packet or seasoning blend. The coconut oil helps the squash caramelize beautifully at high heat, giving you those deeply golden, slightly crispy edges that make roasted vegetables genuinely crave-worthy. Turmeric brings a warm, earthy color that's entirely natural — no artificial anything needed to make this dish look as vibrant as it tastes. A final scatter of fresh cilantro and a squeeze of lime at the table keeps everything bright and lively. It's the kind of simple, clean side dish that works just as well on a busy weeknight as it does on a dinner party spread.
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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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