High Fructose Corn Syrup Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, with a marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and turmeric that makes every caramelized cube taste bright, a little earthy, and deeply satisfying. Coconut aminos does a lot of heavy lifting in this recipe — it brings that savory, slightly sweet depth you'd expect from a soy-based sauce, but without any of the processed sweeteners that sneak into conventional condiments. That matters a lot when you're trying to keep high-fructose corn syrup out of your kitchen, because bottled sauces and glazes are some of the sneakiest offenders. Every ingredient here is whole and straightforward, so you know exactly what's going on your plate. Roasting at a high heat gives the squash those gorgeous golden edges and a fork-tender center that makes it feel almost indulgent for a simple vegetable side. A scatter of fresh cilantro and a squeeze of lime at the end keeps things lively and fresh. Whether you're serving it alongside a weeknight protein or bringing it to a dinner party, this one is genuinely hard to stop eating.
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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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