Mustard 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, coconut aminos, and turmeric. The result is tender on the inside, slightly crispy on the outside, and loaded with bright, warming flavor that makes it feel anything but ordinary. For anyone navigating condiment-heavy kitchens where hidden mustard lurks in dressings, marinades, and spice blends, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify. Coconut aminos bring a subtle savory depth without any of the usual label-reading stress, and the fresh lime juice and zest keep everything tasting vibrant and alive. Spreading the cubes in a single layer is the key move here, giving each piece room to roast properly rather than steam into mush. Finish with a scatter of fresh cilantro and an extra squeeze of lime, and you have a side dish that looks stunning on a platter and disappears fast.
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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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