Carrageenan 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 in a hot oven. The glaze here brings together coconut aminos, fresh ginger, lime zest, and a touch of turmeric, creating a sweet-savory coating that deepens and chars at the edges as it roasts. Coconut aminos does a lot of heavy lifting in this recipe, standing in for soy-based sauces while keeping the ingredient list clean and free from the additives that sneak into many bottled condiments. Carrageenan is a common thickener hiding in everything from non-dairy milks to certain sauces, so building a glaze from scratch like this — with whole, recognizable ingredients — is the smartest way to sidestep it entirely. The result is tender squash rings with caramelized, lacquered edges and a bright citrus finish that makes them feel far more special than the effort involved. A scatter of fresh cilantro and a squeeze of lime at the end pulls everything together into a side dish that looks like it came from a restaurant kitchen.
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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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