Legume Free Ginger-Lime Roasted Butternut Squash
Caramelized at the edges and fragrant with warm spice, this roasted butternut squash is the kind of side dish that quietly steals the show at the table. The marinade — built from fresh ginger, lime zest, lime juice, coconut aminos, and turmeric — coats every cube in a bright, savory-sweet glaze that deepens beautifully in a hot oven. Coconut aminos do a lot of heavy lifting here, delivering that umami depth without any soy or legume-derived ingredients, which makes this recipe genuinely easy to trust. Roasting at 425°F on a single layer ensures the squash gets those deeply golden, slightly crispy edges rather than turning soft and steamed — a small detail that makes a huge difference in texture. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls everything together with a pop of freshness. It works as a vibrant weeknight side, a grain bowl topper, or even a standalone snack straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!