Anti Inflammatory Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables — naturally sweet, tender, and beautiful on a plate without much effort at all. Here, it gets roasted at high heat until the edges caramelize into something deeply golden and almost jammy, with a glaze built from coconut aminos, fresh ginger, lime, and turmeric. That combination isn't just delicious — each of those ingredients brings genuine anti-inflammatory credentials, from ginger's well-documented compounds to turmeric's warm, earthy punch. Coconut aminos keep things soy-free and surprisingly savory, so the glaze has real depth without relying on anything processed or inflammatory. The rings roast up beautifully because delicata's thin skin means you don't even need to peel it — just slice, seed, coat, and let the oven do the work. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole dish and makes it feel like something you'd order at a restaurant. It works as a stunning side or an easy weeknight centerpiece alongside whatever protein you have on hand.
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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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