BHA & BHT Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and those pretty golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and a pinch of turmeric, so every ingredient is straightforward and clean with zero synthetic preservatives in sight. That matters more than people realize, since BHA and BHT sneak into a surprising number of packaged sauces, oils, and seasonings that would otherwise seem totally innocent. Roasting at 425°F gets the edges deeply golden and slightly sticky in the best possible way, with a flavor that hits sweet, savory, tangy, and warmly spiced all at once. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It works as a stunning side next to roasted chicken or grain bowls, and it's the kind of recipe that looks far more impressive than the effort involved.
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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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