Legume Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of the great underrated vegetables — its thin, edible skin means no peeling, and those pretty golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and lime, which gives every bite a bright, slightly tangy depth that feels anything but simple. Turmeric adds a warm earthiness and a gorgeous color that makes the finished dish look almost too good to eat. Coconut aminos does the heavy lifting that soy sauce would typically handle, so you get that savory, umami-rich coating without any legume-derived ingredients sneaking in. The rings roast at high heat until the edges are deeply golden and the centers are fork-tender — that caramelized finish is everything. A scatter of fresh cilantro and a squeeze of lime right before serving keeps it lively and fresh. It works as a stunning side dish or an easy weeknight vegetable that genuinely earns compliments.
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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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