Oats Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and golden turmeric. The result is caramelized, deeply golden cubes with edges that crisp up beautifully in a hot oven while the centers turn completely tender. Every single ingredient in this dish is naturally free from grains of any kind, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. The coconut oil helps the squash roast rather than steam, and spacing the pieces out on the sheet pan is the small trick that makes those gorgeous caramelized edges happen. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole thing and makes it feel restaurant-worthy. It works as a vibrant side dish alongside grilled proteins or grain bowls, and the bold ginger-lime flavor means it holds its own on any 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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