Soy Free Ginger-Lime Roasted Butternut Squash
Caramelized edges, bright citrus, and a gentle heat from fresh ginger — 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, combining coconut oil, freshly grated ginger, lime zest, lime juice, and a splash of coconut aminos for that savory depth you'd normally expect from soy sauce. Coconut aminos is the key swap here, delivering a rich, slightly sweet umami flavor without any soy whatsoever, so you get all the complexity with none of the concern. Turmeric adds a warm, earthy undertone and gives the squash that gorgeous golden color as it roasts at high heat. Spacing the cubes out on the sheet pan is what makes the magic happen — they caramelize beautifully rather than turning soft and steamy. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. It's an effortless, crowd-pleasing dish that works just as well on a weeknight as it does on a holiday spread.
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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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