Low Sugar Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables — its naturally sweet, creamy flesh practically begs to be roasted until the edges go golden and a little crispy. The glaze here is built from coconut aminos, fresh lime juice, lime zest, grated ginger, and a pinch of turmeric, which means every bit of that sticky, caramelized coating comes from whole, recognizable ingredients with zero added sweeteners. Coconut aminos do a lot of heavy lifting in this recipe, delivering a savory-sweet depth that makes the squash taste almost lacquered without a drop of refined sugar or honey in sight. Roasting at high heat is the real secret — the rings caramelize beautifully on their own thanks to the squash's natural sugars reacting with that punchy glaze. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything bright and a little unexpected. It's the kind of side dish that looks impressive on a platter but comes together with minimal effort and a single baking sheet.
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- ¼ 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 baking sheet with parchment paper.
- 2
Trim the ends off each delicata squash, then cut crosswise into 1/2-inch rings. Use a small spoon or your fingers to pop out the seeds and stringy pulp from each ring.
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