Yeast 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 marinade of fresh ginger, lime, coconut aminos, and turmeric. The result is tender on the inside, slightly crispy on the outside, and packed with bright, warming flavor that makes it feel anything but ordinary. Every ingredient in this recipe is naturally free from fermented or leavened components, so there's no need to scrutinize labels or swap anything out — it just works as written. Coconut aminos bring that savory depth you'd normally get from soy sauce, without any of the fermentation concerns that come with it. Roasting on a single layer with space between each cube is the key move here — it's what drives that caramelization instead of steaming the squash into mush. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. It's an easy, weeknight-friendly side that genuinely earns a spot on the table.
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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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