Gluten Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — sweet, nutty, and tender enough that you don't even need to peel it. These pretty rings get tossed in a punchy glaze of coconut aminos, fresh ginger, lime zest, and turmeric before hitting a hot oven, where the edges caramelize into something genuinely irresistible. Coconut aminos do all the savory heavy lifting here, standing in for soy sauce without any wheat or gluten concerns — so the flavor is bold and deeply satisfying right out of the oven. Roasting at 425°F means you get that gorgeous golden char on the edges while the centers stay silky and soft. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole dish and makes it feel a little fancy with almost zero extra effort. It works beautifully as a side for a weeknight dinner or as a showstopper on a holiday table where guests have mixed 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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