Seed Oil Free Ginger-Lime Roasted Butternut Squash
Caramelized at the edges, tender all the way through, and lit up with bright citrus and warm spice, this roasted butternut squash is the kind of side dish that quietly steals the show at the table. The marinade comes together in one small bowl — melted coconut oil, fresh ginger, lime zest, lime juice, coconut aminos, and turmeric — and every cube gets coated before hitting a hot sheet pan at 425°F. Coconut oil is the fat of choice here, which means none of the refined vegetable or seed oils that sneak into so many roasted vegetable recipes. Spacing the squash out on the pan is the key move: it lets the heat circulate properly so you get those deeply golden, slightly crispy edges instead of a soggy steam situation. A flip halfway through seals the deal, and by the time a fork slides through without resistance, the natural sugars have done their thing. Fresh cilantro and an extra squeeze of lime over the top at serving keep everything tasting alive and vibrant. It's an easy weeknight win that also looks impressive enough to bring to a dinner party.
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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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