Paleo Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges are deeply caramelized and the centers are fork-tender. The marinade is where the magic happens — melted coconut oil, fresh ginger, lime zest, lime juice, and a splash of coconut aminos come together into something bright, savory, and just a little exotic. Coconut aminos does the heavy lifting that soy sauce would normally handle, keeping the whole dish completely grain- and legume-free without sacrificing any depth. Turmeric adds a warm, earthy undertone and turns the whole pan a gorgeous golden color that looks almost too good to eat. The key technique is giving each cube enough room on the sheet pan so the squash roasts rather than steams — that's what gets you those irresistible caramelized edges. A scatter of fresh cilantro and a squeeze of lime right before serving lifts everything and makes it feel restaurant-worthy. It works equally well as a weeknight side or a standout dish on a holiday spread.
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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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