Emulsifier Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges caramelize into something deeply golden and almost jammy. The marinade is built from coconut oil, fresh ginger, lime zest, lime juice, coconut aminos, and turmeric — every single ingredient is whole and straightforward, with zero emulsifiers or additive-laden sauces to worry about. That matters more than you might think, because a lot of bottled dressings and flavor bases sneak in lecithins or stabilizers that can be hard to spot on a label. This recipe sidesteps all of that by keeping things completely from scratch. The coconut aminos add a subtle savory depth that plays beautifully against the bright citrus and warming ginger, and the turmeric gives the whole pan a gorgeous golden hue. A scatter of fresh cilantro and a squeeze of lime at the end keeps it vibrant and fresh. It's the kind of side dish that looks impressive but comes together with minimal effort and a single sheet pan.
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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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