Black Pepper 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 rings caramelize beautifully in a hot oven. This version gets a bold, bright glaze made from coconut aminos, fresh ginger, lime juice, and a touch of turmeric, so every bite is tangy, savory, and just a little earthy. For anyone navigating a black pepper sensitivity, roasted vegetable dishes can be a minefield since pepper shows up in so many spice blends and marinades — but this glaze builds serious depth without it. The coconut aminos bring a gentle umami richness that makes you forget anything is missing at all. Roasting at 425°F gives the edges that deeply golden, slightly sticky caramelization that makes this feel indulgent rather than restricted. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. It works beautifully as a side dish but is honestly tempting enough to eat straight off the pan.
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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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