Pork 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 the real star — fresh ginger, lime zest, lime juice, and a splash of coconut aminos come together into a bright, punchy coating that clings to every cube. Coconut oil helps the squash roast rather than steam, which means you get those irresistible caramelized edges instead of a soft, forgettable side dish. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the citrusy brightness. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out — just straightforward, clean cooking. Finish it with fresh cilantro and a squeeze of lime for a dish that looks impressive enough for a dinner party but is honestly weeknight-easy.
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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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