Dairy 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 oil, coconut aminos, fresh lime juice and zest, grated ginger, and a pinch of turmeric — every ingredient is completely plant-based, so there's no butter or cream to swap out or worry about. The coconut aminos bring a subtle savory depth that plays beautifully against the bright citrus, while the ginger adds just enough warmth to make each bite feel a little exciting. Because delicata squash has a thin, edible skin, you don't even need to peel it — just slice into rings, pop out the seeds, toss with the glaze, and let the oven do the heavy lifting. The rings roast until the edges are golden and lacquered, with tender centers that practically melt. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a table full of people with different dietary needs.
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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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