Cashew 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 golden rings come out of the oven looking genuinely stunning. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and lime, which creates this deeply savory-sweet caramelization that clings to every ring as it roasts at high heat. Ground turmeric adds a warm, earthy undertone and gives the whole dish a gorgeous color that makes it look far more effort-intensive than it actually is. Because the ingredient list leans entirely on whole, plant-based pantry staples, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed sauces. The coconut aminos do a lot of heavy lifting here — they bring a salty, umami depth that plays beautifully against the bright citrus without overpowering the squash's natural sweetness. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling light and vibrant. This one works just as well as a weeknight side as it does on a holiday table.
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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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