Barley 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, and coconut aminos that caramelizes beautifully in a hot oven. The result is tender, golden-edged cubes with a bright, slightly tangy flavor that feels anything but ordinary. Coconut aminos does the heavy lifting that soy sauce or Worcestershire might in another recipe, bringing that savory depth without any grain-derived ingredients — making this a genuinely worry-free option for anyone navigating grain sensitivities. A hit of ground turmeric adds warmth and a gorgeous color, while the high roasting temperature ensures those irresistible caramelized edges rather than soggy, steamed pieces. Fresh cilantro and extra lime wedges at the end keep everything lively and aromatic. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or piling it into a grain-free bowl.
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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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