Citric Acid 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, creamy flesh into something genuinely spectacular. The caramelized edges alone are worth turning on the oven for. The glaze here leans on coconut aminos and fresh ginger for a savory, warming depth, while lime juice and zest bring a bright citrus note that doesn't rely on any processed acids or additives — making it a clean, worry-free choice for anyone navigating citric acid sensitivities. Because every ingredient is whole and straightforward, you know exactly what's going into the pan. Turmeric adds a gentle earthiness and a gorgeous golden color that makes the finished rings look almost too pretty to eat. Delicata squash is also one of the easiest winter squashes to prep — no peeling required, just slice, scoop, and toss. Finish with a scatter of fresh cilantro and a few extra lime wedges, and you've got a side dish that feels restaurant-worthy with almost no effort.
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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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