Fructose 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 punchy ginger-lime marinade that makes every bite feel bright and bold. The combination of fresh ginger, lime zest, and coconut aminos builds layers of savory, citrusy flavor without leaning on any high-fructose ingredients or sweeteners that can sneak into store-bought sauces and seasonings. Coconut aminos does a lot of heavy lifting in this recipe — it adds that savory depth you'd normally get from soy sauce, but stays completely in line with fructose-free eating. Turmeric brings a warm, earthy undertone and gives the squash that gorgeous golden color before it even hits the oven. The key technique here is spacing the cubes out on the sheet pan so they roast rather than steam, which is what gives you those irresistible caramelized edges. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. It's the kind of side dish that looks impressive enough for a dinner party 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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