Cinnamon Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and this roasted version proves exactly why it deserves a spot on your table. The rings come out of the oven deeply golden and caramelized, with tender flesh and edges that practically crackle with flavor. What makes this dish so clever is the glaze — coconut aminos bring a savory, umami-rich depth, while fresh ginger and lime juice cut through with brightness and a little heat. Ground turmeric adds a warm, earthy note and a gorgeous golden hue without leaning on any of the warming spices that can be tricky to avoid. Roasting at high heat does all the heavy lifting, transforming a simple weeknight side into something that looks genuinely impressive on a platter. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. It's the kind of recipe that works just as well alongside a casual weeknight protein as it does on a holiday spread.
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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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