Carrageenan Free 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 golden turmeric that caramelizes beautifully in a hot oven. The result is tender, deeply golden cubes with crispy edges and a bright, citrusy kick that makes this feel anything but ordinary. Every single ingredient is whole and straightforward, which is exactly what you want when you're avoiding hidden additives like carrageenan that sneak into so many packaged sauces and condiments. Coconut aminos stand in for soy sauce and bring a subtle savory depth without any of the processed extras. Roasting at 425°F gives the squash that irresistible caramelized exterior while keeping the inside soft and creamy — no steaming, no soggy pieces, just proper roasted flavor. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and makes it look as good as it tastes. This works beautifully as a side dish or as the star of a grain bowl, and it comes together with nothing more than a sheet pan and a bowl.
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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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