MSG Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, with a punchy marinade built from fresh ginger, lime zest, lime juice, and coconut aminos that caramelizes beautifully in a hot oven. Coconut aminos does a lot of the heavy lifting in this recipe — it delivers that savory, umami-forward depth you'd normally chase with soy sauce, but without any of the additives that make store-bought seasonings a concern. Ground turmeric adds a warm, earthy undertone and gives the squash that gorgeous golden color as it roasts. The key technique here is spacing the cubes out on the sheet pan so they get those deeply caramelized edges instead of steaming into mush — and it makes all the difference. Everything comes together with just a bowl and a sheet pan, which means less cleanup and more time enjoying the results. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole dish and makes it feel restaurant-worthy. It works just as well as a weeknight side as it does on a holiday table.
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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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