Chicken Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and this roasted version is proof that a handful of bold ingredients can completely transform a humble gourd. The glaze brings together coconut aminos, fresh lime juice and zest, grated ginger, and a touch of turmeric for something that's simultaneously bright, savory, and deeply warming. Coconut oil helps the rings caramelize beautifully at high heat, giving you those irresistible golden, slightly crispy edges that make roasted vegetables genuinely exciting. One of the best things about delicata squash is that the skin is fully edible, so there's no peeling required — just trim, slice, and scoop out the seeds. This dish is completely plant-based and built entirely from whole, recognizable ingredients, so there's no need to scan labels for hidden animal-derived additives or broths. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. It works beautifully as a side dish but is substantial enough to anchor a grain bowl or a simple weeknight plate.
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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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