Vegan Ginger-Lime Roasted Butternut Squash
Caramelized edges, a hit of fresh ginger, and a bright squeeze of lime — this roasted butternut squash is the kind of side dish that quietly steals the show at any table. Every ingredient here is completely plant-based, so there's no need to swap anything out or second-guess a label. The magic comes from a simple marinade of coconut oil, coconut aminos, turmeric, lime zest, and freshly grated ginger that coats each cube before it hits a screaming-hot 425°F oven. Roasting at high heat on a single layer — with space between the pieces — is what drives that deep golden caramelization instead of soggy steaming. A final flip partway through locks in those crispy, burnished edges that make this dish genuinely hard to stop eating. Fresh cilantro and extra lime wedges at serving keep everything tasting vibrant and alive. It works beautifully as a weeknight side, a grain bowl topper, or an impressive addition to 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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