Almond Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — its thin, edible skin means zero peeling, and those pretty rings caramelize into something genuinely stunning in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and lime, which gives every bite a bright, savory-sweet punch with just a hint of warmth from the turmeric. Roasting at 425°F lets the edges go deeply golden while the centers stay tender and almost buttery — the kind of result that makes a simple vegetable feel like the star of the table. Because the ingredient list is entirely free of tree nuts, you don't have to scan labels or worry about hidden almond flour or almond oil sneaking into the dish. Everything comes together in one bowl and one baking sheet, so cleanup is minimal and the payoff is huge. Finish it with a scatter of fresh cilantro and a squeeze of lime and it's ready to hold its own as a side dish or a light main alongside grains or greens.
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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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