Mushroom 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 punchy marinade of fresh ginger, lime zest, coconut aminos, and turmeric. The result is sweet, savory, and just a little tangy — the kind of side dish that disappears fast at the table. Coconut oil helps everything crisp up beautifully on the sheet pan, and spreading the cubes in a single layer is the key move that gives you roasted rather than steamed squash. Every ingredient in this recipe is naturally free from fungi-derived additives or fermented mushroom-based sauces, so you can dig in without second-guessing the label on a single bottle. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole dish and makes it feel almost restaurant-worthy. It pairs well with grilled proteins, grain bowls, or honestly just a fork straight from 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
- 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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