Fructose Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the natural sweetness deepens into something almost savory. This roasted version gets a punchy glaze made from coconut aminos, fresh ginger, lime juice, and a touch of turmeric, giving each ring a bold, bright flavor that feels anything but plain. Because fructose can hide in unexpected sauces and marinades, the coconut aminos here are a smart swap that delivers that umami depth without the problematic sugars found in conventional soy or teriyaki-style glazes. The rings roast at high heat until deeply golden and caramelized on the edges, which means you get incredible texture with minimal effort. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. It works beautifully as a side dish alongside simply prepared proteins, or honestly just on its own 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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