Capsaicin 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 into something genuinely stunning at high heat. This version gets a punchy, bright glaze built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric, delivering bold, layered flavor without a single hot pepper or spice in sight. That's actually harder to pull off than it sounds, since so many roasted vegetable recipes lean on chili flakes or cayenne for depth — here, the warmth comes entirely from ginger and the natural sweetness of the squash itself. The coconut aminos add a savory, slightly sweet backbone that plays beautifully against the citrusy lime zest, and the high roasting temperature does the rest, creating deeply golden, caramelized edges that taste almost like they've been glazed twice. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling fresh and vibrant. It's the kind of side dish that looks impressive on a platter but comes together with minimal effort and a single baking sheet.
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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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