Gelatin 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, coconut aminos, and a golden hit of turmeric. The result is caramelized, fork-tender cubes with deeply golden edges and a bright, tangy flavor that feels anything but ordinary. Coconut oil helps the squash roast rather than steam, so every piece develops that irresistible crispy exterior you want from a sheet-pan dish. Because the entire ingredient list is made up of whole, plant-based foods, there's no need to scrutinize labels for hidden animal-derived thickeners or setting agents — everything here is exactly what it looks like. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls the whole dish together with a pop of freshness. It works beautifully as a side alongside grains or greens, but honestly it's tempting enough to eat straight off the 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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