Hazelnut Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and this roasted version brings out every bit of its natural sweetness with a bold, bright glaze. Coconut aminos, fresh ginger, lime juice, and a touch of turmeric come together into something that smells incredible the moment it hits a hot oven. The squash rings caramelize at the edges while staying tender in the center — that contrast in texture is genuinely hard to beat. Because every ingredient here is straightforward and plant-based, you never have to second-guess labels or worry about hidden nut-based oils sneaking into the mix. A scatter of fresh cilantro and a squeeze of lime at the end keeps things vibrant and fresh. It works beautifully as a side dish alongside roasted proteins or grains, 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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