Eggless 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 turns a humble vegetable into something genuinely crave-worthy. Every ingredient in this recipe is naturally free of eggs, so there's no swapping or substituting required — it just works as written. The coconut oil helps the squash caramelize beautifully at high heat, giving you those deeply golden, slightly crispy edges that make roasted vegetables so irresistible. Spreading the cubes in a single layer is the key move here, ensuring each piece roasts rather than steams and develops that gorgeous color. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish and balance the warm, earthy spice of the turmeric. This one works just as well as a vibrant weeknight side as it does as part of a bigger spread — and it's the kind of recipe that makes people ask for the details before they've even finished their plate.
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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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