Red Meat Allergy Friendly Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, bathed in a bright, punchy marinade of fresh ginger, lime zest, lime juice, and coconut aminos before hitting a screaming-hot oven. The result is deeply caramelized edges, tender centers, and a flavor that somehow manages to feel both bold and clean at the same time. Coconut oil helps everything crisp up beautifully without any animal-derived fats, and every single ingredient in this dish is naturally free from red meat and red meat derivatives — no label-reading required. Turmeric adds a warm, earthy undertone and that gorgeous golden color that makes the whole platter look like it belongs in a restaurant. Spreading the cubes in a single layer is the key move here — it's what separates truly caramelized squash from the sad, steamed version. A scatter of fresh cilantro and a squeeze of lime wedge right before serving ties everything together with a little herby brightness. This one works just as well as a weeknight side as it does as a showstopper 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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