Chicken 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 sticky, fragrant coating of fresh ginger, lime, coconut aminos, and turmeric. The combination of citrus brightness and warm spice makes every cube taste bold and complex — the kind of side dish that quietly steals the show at the table. Coconut oil helps the squash roast rather than steam, so you get that satisfying contrast between crispy edges and a tender, fork-soft center. Everything in this recipe is completely plant-based and naturally free from any poultry-derived ingredients, so there's no need to scan labels or swap anything out. 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 works beautifully alongside grain bowls, curries, or even just on its own as a light meal.
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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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