Delicata squash is one of those vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the natural sweetness deepens in a way that feels almost indulgent. This roasted version leans into bold, bright flavors with a glaze built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric, all of which play beautifully together without relying on any sugar or vinegar. That matters a lot when you're following a protocol that rules out so many of the usual suspects in a good marinade. Coconut aminos bring that savory, umami-rich depth you'd normally get from soy sauce, while the lime zest and fresh ginger keep everything lively and aromatic. The squash rings roast at high heat until the glaze clings and caramelizes around the edges — no soggy results, just deeply golden rounds with real texture. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel finished enough to serve to anyone at the table, not just those watching what they eat. It's the kind of side that earns a permanent spot in your weeknight rotation.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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