Lupin 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 sticky, fragrant coating of fresh ginger, lime, and coconut aminos. The combination of bright citrus zest, warm turmeric, and a hit of coconut oil creates a glaze that clings to every cube and develops incredible depth in the oven. Lupin flour and lupin-derived ingredients have been quietly sneaking into all kinds of packaged sauces and seasonings, so building a marinade from scratch — like this one — means you know exactly what's going in. Every single ingredient here is naturally free from that legume, with no substitutions or workarounds needed. Spreading the squash in a single layer and flipping halfway through is the move that takes it from soft and steamed to properly caramelized and fork-tender. A scatter of fresh cilantro and a squeeze of lime wedge at the end lifts the whole dish and makes it feel restaurant-worthy. It works beautifully as a side, but honestly it's good enough to eat straight off the 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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