Vegetarian 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 sticky, fragrant coating of fresh ginger, lime zest, and coconut aminos. The combination of bright citrus and warm turmeric makes every cube taste bold and complex — nothing like the bland, buttery squash you might be used to. Coconut oil helps the exterior crisp up beautifully in the oven while keeping the inside tender enough to cut with a fork. Spreading the pieces out on a single layer is the key move that separates a truly roasted result from a steamed, mushy one, so don't skip that step. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy with almost zero extra effort. It works equally well as a vibrant side dish or piled over grains for a satisfying plant-based meal.
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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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