Ginger-Marinated Butternut Squash Recipe

Name: Ginger-Marinated Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the squash:; 1 butternut squash, peeled and cut into 1-inch chunks; Extra-virgin olive oil; Salt and freshly ground pepper; For the marinade:; 2 tablespoons fresh lime juice; 1 red or green chile, like a Fresno, minced; 1 shallot, minced; 1-inch piece of ginger, peeled; 1 clove garlic; 1/2 teaspoon honey; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/2 cup cilantro, roughly chopped

Servings: persons

For the squash:
1 butternut squash, peeled and cut into 1-inch chunks
Extra-virgin olive oil
Salt and freshly ground pepper
For the marinade:
2 tablespoons fresh lime juice
1 red or green chile, like a Fresno, minced
1 shallot, minced
1-inch piece of ginger, peeled
1 clove garlic
1/2 teaspoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup cilantro, roughly chopped

1
To make the squash, first heat the oven to 450u00b0 F. Spread the squash out on a rimmed baking sheet and evenly coat with oil, salt, and pepper.
2
Roast in the oven until just tender, about 18 minutes. Meanwhile, make the marinade.
3
To make the marinade, in a large bowl, combine the lime juice, chile and shallot. Use a Microplane grater to grate the ginger and garlic into the bowl. Stir to combine.
4
Add the honey, then drizzle in the oil and stir to combine. Season with salt and pepper. Throw in the cilantro.
5
When the squash is just tender, immediately transfer the hot squash to the bowl with the marinade, toss to combine, and seal with foil. Let sit at room temperature for about 30 minutes, then transfer the container to the fridge to continue marinating. The squash will be ready at the 30-minute mark, but it will keep in the fridge and get better the longer it sits for up to 3 days.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the squash:, 1 butternut squash, peeled and cut into 1-inch chunks, Extra-virgin olive oil, Salt and freshly ground pepper, and more.

Yes, Ginger-Marinated Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Marinated Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions