Honey 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, lime juice, coconut aminos, and golden turmeric. The combination is bright, a little earthy, and deeply savory — nothing like the overly sweet squash preparations that rely on maple syrup or honey to carry the flavor. Coconut aminos do a lot of quiet work in this recipe, adding a subtle umami depth that keeps every bite interesting without any sweetener in sight. Roasting at a high heat on a parchment-lined sheet pan means the edges caramelize beautifully, giving you those irresistible golden corners while the centers stay tender and creamy. Spacing the cubes out on the pan is the key move — it lets the heat circulate and roast rather than steam, which makes all the difference in texture. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and keeps the whole dish feeling fresh and vibrant. It's the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a table full of people with different dietary needs.
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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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