Mediterranean Diet Friendly 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, and a touch of coconut aminos that caramelizes beautifully in a hot oven. The result is tender, golden-edged cubes with a flavor that's bright, a little earthy from the turmeric, and just complex enough to feel special without being fussy. This kind of vegetable-forward dish is exactly what makes plant-rich eating so satisfying — you're not missing anything, you're genuinely excited about what's on the plate. Roasting at 425°F and giving each piece room to breathe on the sheet pan is the key move, ensuring you get those deeply caramelized edges rather than soft, steamed cubes. A finish of fresh cilantro and a squeeze of lime wedge right before serving keeps everything tasting vibrant and alive. It works beautifully as a side alongside grains or legumes, or honestly just on its own 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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