Cinnamon 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 that's anything but ordinary. Fresh ginger and lime zest do the heavy lifting on flavor, backed by a splash of coconut aminos and a warm hit of turmeric that gives every cube a gorgeous golden hue. For anyone navigating a sensitivity to cinnamon, this recipe is a breath of fresh air — so many roasted squash dishes lean hard on warming spice blends that sneak it in, but this one builds all its depth from ginger, citrus, and coconut oil instead. The technique is straightforward: toss, spread, roast, flip, and let the oven do the work until a fork slides through effortlessly. A scatter of fresh cilantro and a few lime wedges at the end brighten the whole dish and make it look like something you'd order at a restaurant. It works beautifully as a side alongside grilled proteins or grain bowls, and the leftovers are genuinely excellent straight from the fridge.
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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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