Chestnut 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 golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and lime, which gives every bite a punchy, slightly sweet, citrusy kick that feels anything but ordinary. Ground turmeric adds a warm, earthy depth and turns the whole pan a gorgeous amber color as it roasts. Because every ingredient in this dish is straightforward and plant-based, it's naturally free from tree nuts of any kind — no label-reading required. Roasting at high heat is the real magic move: the squash rings go tender in the middle while the edges get deeply golden and almost sticky with caramelized glaze. A handful of fresh cilantro and a squeeze of lime at the end brighten everything up and make it look like something you'd order at a trendy restaurant. It works as a stunning side dish or even a light main over grains.
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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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