Emulsifier Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — its thin, edible skin means no peeling, and those pretty golden rings caramelize beautifully at high heat. The glaze here is built entirely from whole, recognizable ingredients: coconut oil, coconut aminos, fresh lime, grated ginger, and a pinch of turmeric for warmth and color. No emulsifiers, no additives, no ingredient lists that require a magnifying glass — just a handful of pantry staples that come together in one small bowl. That glaze clings to every ring and turns sticky and lacquered by the time the squash hits peak caramelization, which is exactly what you want. It's the kind of side dish that looks far more impressive than the effort involved, and the bright hit of lime at the end keeps it from feeling heavy. Scatter on some fresh cilantro and serve it straight from the platter — it disappears fast.
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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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