Celery Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost addictive. The glaze here is built from coconut aminos, fresh lime juice and zest, grated ginger, and a touch of turmeric — a combination that hits savory, bright, and warmly spiced all at once. Because the squash is sliced into rings, you get maximum surface area for that glaze to cling to and char at the edges, which is exactly where all the flavor lives. Coconut oil helps everything roast up beautifully without any dairy or animal fat, keeping the ingredient list clean and straightforward. There's no mirepoix base, no hidden aromatics, and nothing that could sneak celery or celery derivatives into the dish — just honest, whole ingredients doing all the work. A scatter of fresh cilantro and a squeeze of lime at the end keeps it feeling fresh and vibrant on the plate. It works as a stunning side dish or an easy weeknight centerpiece alongside grains or greens.
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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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