Rice 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 ginger-lime marinade that makes every bite feel bright and a little unexpected. Coconut oil and coconut aminos bring a subtle richness and savory depth without any soy or grain-based sauces sneaking in, so the whole dish stays completely free of rice and rice-derived ingredients. Turmeric adds a warm, earthy undertone and gives the squash that gorgeous golden color before it even hits the oven. The trick to getting those crispy, caramelized edges is spreading the cubes in a single layer with space between them — crowding the pan is the enemy of a good roast. A final scatter of fresh cilantro and a squeeze of lime over the top keeps everything tasting vibrant and fresh. This works beautifully as a side dish alongside grilled proteins or as the star of a grain-free bowl, and it comes together with minimal prep and one sheet pan to clean.
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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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