Gluten Free Ginger-Lime Roasted Butternut Squash
Butternut squash gets a serious glow-up here, roasted at high heat until the edges caramelize into something deeply golden and almost jammy. The marinade is the real star — fresh ginger, lime zest, lime juice, and a splash of coconut aminos come together with turmeric and coconut oil for a bright, punchy coating that clings to every cube. Roasting on a sheet pan with space between the pieces means you get that gorgeous caramelized crust instead of soggy, steamed squash. Coconut aminos stand in for soy sauce and bring a subtle savory depth without any gluten concerns, making this a genuinely fuss-free side dish. Every ingredient in the marinade is naturally free from wheat and grains, so there's no swapping or substituting required — it just works. Finish it with fresh cilantro and a squeeze of lime and you've got a side dish that looks and tastes like it took way more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!