Breastfeeding Friendly Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the whole thing looks far more impressive than the effort involved. The glaze here brings together coconut aminos, fresh ginger, lime juice, and a touch of turmeric, creating a sweet-savory coating that clings to every ring and deepens beautifully as it roasts. Ginger and turmeric are both celebrated for their anti-inflammatory properties, making this a smart choice when your body is working hard and you want your meals to do a little extra. Coconut aminos keep things soy-free and mellow, so the flavors stay bright rather than heavy. The prep is genuinely simple — slice, seed, toss, and roast — which matters a lot when you're short on time and energy. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel finished without any fuss. Serve it as a colorful side or pile it onto grains for a satisfying, nourishing meal.
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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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