Wheat Free Ginger-Lime Roasted Butternut Squash
Caramelized at the edges and perfumed with fresh ginger, lime, and a warm hit of turmeric, this roasted butternut squash is the kind of side dish that quietly steals the show at the table. The marinade comes together in a single bowl — coconut oil, coconut aminos, grated ginger, lime zest, and juice — and coats every cube in something deeply savory and a little bright. Coconut aminos do the heavy lifting here in place of soy sauce, bringing that umami depth without any wheat or gluten concerns, so the whole dish is naturally safe from the start. Roasting at a high heat is the real secret: spacing the cubes out on the sheet pan means they caramelize rather than steam, giving you those gorgeous golden edges that make each bite so satisfying. A finish of fresh cilantro and a squeeze of lime lifts everything and keeps it feeling vibrant. It works beautifully alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight off the pan while it's still hot.
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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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