Honey Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means zero peeling, and those pretty golden rings caramelize beautifully at high heat. The glaze here is built entirely from coconut oil, coconut aminos, fresh lime, grated ginger, and a pinch of turmeric, so every bit of sweetness comes from the squash itself as it roasts and chars at the edges. That makes this a genuinely great option when you need a dish free from added sweeteners, since there's no honey, maple, or anything similar hiding in the mix. The coconut aminos bring a savory, slightly umami depth that plays off the bright citrus and warming ginger in a way that feels way more complex than the short ingredient list suggests. Roasting at 425°F is the move — you get tender centers and those deeply golden, almost lacquered edges that make each ring look as good as it tastes. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything lively and fresh. It works as a stunning side dish or an easy weeknight vegetable that genuinely earns its place on the table.
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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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