Beef Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and this roasted version is proof that simple plant-based cooking can be genuinely exciting. The rings get tossed in a punchy glaze of coconut aminos, fresh ginger, lime juice, and turmeric before hitting a hot oven, where they caramelize into something deeply golden and a little sticky at the edges. Coconut aminos do a lot of heavy lifting here — they bring that savory, umami-rich depth you'd expect from a soy-based sauce, with zero animal products involved. The bright lime zest and freshly grated ginger cut through the richness of the coconut oil, keeping every bite lively and fresh. Because delicata squash has a thin, edible skin, there's no peeling required — just trim, slice, and scoop out the seeds, and you're basically done with the prep. Finished with a scatter of fresh cilantro and a squeeze of lime, this dish is vibrant enough to anchor a weeknight dinner or hold its own on a holiday spread.
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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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