Butternut squash gets a serious glow-up here, roasted at high heat until the edges are deeply caramelized and the centers are melt-in-your-mouth tender. The marinade is where the magic happens — fresh ginger, lime zest, lime juice, and a splash of coconut aminos come together with golden turmeric and coconut oil for a glaze that's bright, a little funky, and completely addictive. Coconut aminos does all the savory heavy lifting that soy sauce would normally handle, making this a smart swap that keeps things grain-free without sacrificing any depth of flavor. Every ingredient in this recipe is naturally free from rye and rye derivatives, so there's no label-scanning or substitution stress involved. The sheet pan method is straightforward — toss, spread, roast, flip — and the result looks stunning on a platter scattered with fresh cilantro and lime wedges. It works beautifully as a side dish alongside grilled proteins or grain bowls, but honestly it's tempting enough to eat straight off the pan.
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Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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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