Barley Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and those pretty golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric, giving each ring a sticky, bright, deeply savory coating that tastes far more complex than the short ingredient list suggests. Coconut aminos does a lot of heavy lifting in this recipe, delivering that umami depth you'd normally expect from soy sauce — without any grain-based ingredients that could be a concern for people avoiding barley or related additives. The high roasting temperature is key: it drives off moisture quickly so the edges get genuinely caramelized rather than just soft. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls everything together with a pop of freshness. This works equally well as a weeknight side dish or as a showstopper on a holiday table where you need something vibrant and a little unexpected.
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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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