Pescatarian 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 grated ginger, lime zest, lime juice, and a splash of coconut aminos come together into something bright, savory, and just a little exotic. Ground turmeric adds a warm earthiness and gives every cube that gorgeous golden color before it even hits the oven. Spreading the pieces out on a sheet pan with space between them is the key move — it ensures you get those irresistible caramelized edges instead of soggy, steamed squash. A scatter of fresh cilantro and a few extra lime wedges at the end keep everything feeling vibrant and fresh. This is the kind of vegetable dish that disappears fast, whether it's anchoring a weeknight dinner or showing up as the most interesting thing 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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