Fish 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 rings caramelize into something almost candy-like in a hot oven. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a pinch of turmeric, giving every ring a bright, punchy coating that deepens into sticky, golden edges as it roasts. Coconut aminos do a lot of heavy lifting in this recipe — they bring that savory, umami-rich depth you'd expect from soy sauce without any of the fishy fermented ingredients that sometimes sneak into Asian-inspired condiments. That makes this dish genuinely worry-free for anyone avoiding seafood-derived ingredients, since every component is straightforward and plant-based. The whole thing comes together on a single parchment-lined sheet pan, and a finish of fresh cilantro and lime wedges keeps it feeling fresh and vibrant on the plate. It works beautifully as a side dish alongside grains or roasted proteins, but honestly it's tempting enough to eat straight off the pan.
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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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