Sesame Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges turn deeply golden and caramelized with a punchy ginger-lime marinade that makes every bite bright and warming. The marinade comes together in one small bowl — coconut oil, fresh ginger, lime zest, lime juice, coconut aminos, and turmeric — and it coats the squash cubes in a way that feels almost too easy for how good the results are. Coconut aminos does the heavy lifting that soy sauce typically would, bringing that savory depth without any sesame or wheat in the mix, which makes this a genuinely stress-free option for anyone navigating sesame sensitivities. Roasting on a parchment-lined sheet pan with space between each piece is the key move — it lets the squash caramelize rather than steam, giving you those irresistible crispy edges. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a dinner party where you need something that looks impressive but took almost no effort.
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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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