Nitrate & Nitrite Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges caramelize into something deeply golden and almost jammy. The marinade is a bright, punchy blend of fresh ginger, lime zest, lime juice, and coconut aminos — that last ingredient doing the savory, umami heavy lifting without any of the preservatives you'd find in conventional soy sauce or processed condiments. Turmeric adds a warm, earthy undertone and gives the whole pan a gorgeous burnished color. Spacing the cubes out on the sheet pan is the key move — it lets the oven do its roasting magic instead of steaming the squash into mush. The result is tender through the center with crispy, caramelized edges that are genuinely hard to stop eating. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and alive. It's the kind of vegetable side that converts skeptics.
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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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