High Fructose Corn Syrup Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and those golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut aminos, fresh lime, grated ginger, and a pinch of turmeric, so every ingredient is clean and intentional with zero hidden sweeteners to worry about. Coconut aminos pull off that savory, slightly sweet depth you'd normally get from soy-based sauces, but without any of the processed additives that make store-bought condiments a minefield. The squash roasts at high heat until the edges go deeply golden and the flesh turns fork-tender — that caramelization is all natural, coming straight from the squash itself and the coconut oil in the glaze. A squeeze of fresh lime and a handful of cilantro at the end keep things bright and lively. It's the kind of side dish that looks impressive on a platter but comes together with almost no effort, making it an easy weeknight win or a standout addition to a holiday spread.
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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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