AIP Friendly Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the natural sweetness deepens in a way that feels almost indulgent. This version gets coated in a bright, punchy glaze made from coconut oil, coconut aminos, fresh ginger, lime, and turmeric, hitting sweet, savory, and citrusy notes all at once. Every single ingredient here is compliant with the autoimmune protocol, so there's no need to audit labels or swap anything out — it's straightforwardly clean from start to finish. Coconut aminos do a lot of heavy lifting in AIP cooking, delivering that savory depth you'd normally get from soy-based sauces without any of the problematic ingredients. The rings roast at high heat until the glaze lacquers onto each piece and the edges turn deeply golden — that caramelization is where all the magic happens. It comes together quickly, serves four, and looks stunning on a platter with a scatter of fresh cilantro and a few lime wedges alongside.
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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
- 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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