Black Pepper Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious glow-up here, thanks to a punchy marinade built on fresh ginger, lime zest, lime juice, coconut aminos, and golden turmeric. The result is caramelized, fork-tender cubes with deeply golden edges and a bright, citrusy kick that makes this feel anything but ordinary. Every single ingredient in the marinade pulls its weight, so you never miss the heat that black pepper usually brings to a roasted vegetable dish. Coconut oil helps the squash caramelize beautifully at high heat, while the coconut aminos add a subtle savory depth that rounds out all that zingy citrus. Spreading the cubes in a single layer on the sheet pan is the key move — it guarantees roasting over steaming, which is how you get those irresistible caramelized edges. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh right up until the last bite. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering.
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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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