Turkey Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built on fresh ginger, lime zest, coconut aminos, and a warm hit of turmeric. The result is deeply caramelized edges with a tender, fork-soft center — the kind of texture that makes this dish feel far more impressive than the effort involved. Coconut oil helps everything roast beautifully at high heat, coaxing out that golden color and rich, slightly sweet flavor that butternut squash does best. This is a naturally poultry-free dish from start to finish, with zero substitutions needed — just bold, clean ingredients doing all the work. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole platter and keeps every bite lively. It works as a stunning side for a holiday spread or a weeknight dinner where you want something a little special without a lot of fuss.
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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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