Dairy Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and a warm hit of turmeric. Every cube gets tossed until fully coated before hitting a hot 425°F oven, where the natural sugars in the squash caramelize into deeply golden, slightly crispy edges that are genuinely hard to stop eating. Coconut oil stands in beautifully as the roasting fat, keeping the whole dish completely free of butter or any other dairy without sacrificing richness or that satisfying browning. The coconut aminos add a subtle savory depth that ties the bright citrus and spice together in a way that feels way more complex than the ingredient list suggests. Finishing with fresh cilantro and an extra squeeze of lime keeps everything vibrant and fresh on the plate. It works as a bold side dish, a grain bowl topper, or honestly just eaten straight off the sheet pan while it's still warm.
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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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