Fish Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built on fresh ginger, lime zest, lime juice, and coconut aminos. The turmeric adds a warm, golden hue that makes the finished dish look as vibrant as it tastes. Coconut oil helps the squash caramelize beautifully at high heat, so the edges turn deeply golden while the centers stay tender and almost creamy. Every single ingredient in this recipe is completely plant-based and ocean-free, so there's no need to scan labels for hidden fish sauce or anchovy-based seasonings — a common headache when you're trying to keep things safe. The sheet pan method does most of the heavy lifting; a single flip halfway through is all it takes to get that gorgeous caramelization on multiple sides. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole dish and ties all those bold flavors together. It works beautifully as a side, but honestly it's satisfying enough to anchor a bowl with grains or greens.
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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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