Brazil Nut Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — its thin, edible skin means no peeling required, and those pretty rings caramelize into something genuinely stunning in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and lime, which creates a sweet-savory-tangy coating that clings to every ring and deepens into sticky, golden edges as it roasts. Ground turmeric adds a warm, earthy undertone and gives the whole dish a gorgeous color that looks almost too good for a weeknight side. Because the ingredient list is built entirely around whole, simple pantry staples, there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from mixed nut products. A scatter of fresh cilantro and a squeeze of lime at the end keeps things bright and lifts all those roasted, caramelized notes. This is the kind of vegetable dish that converts skeptics — bold enough to hold its own as a centerpiece, easy enough to pull off on any given evening.
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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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