Beef Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges turn deeply golden and caramelized with a punchy marinade of fresh ginger, lime, coconut aminos, and turmeric. The combination of citrus brightness and warm spice makes every cube taste layered and complex — way more exciting than your average roasted vegetable side. Coconut oil helps the squash caramelize beautifully in the oven, and the single-layer sheet pan method ensures you get those irresistible crispy edges rather than soggy, steamed pieces. Everything in this recipe is naturally plant-based and free from any animal proteins, so it works effortlessly as a side dish or a standalone vegetarian main without any substitutions required. A finishing scatter of fresh cilantro and a squeeze of lime wedge right before serving pulls the whole dish together with a pop of freshness. It's the kind of recipe that looks impressive enough for a dinner party but is genuinely simple to pull off on a weeknight.
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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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