Lupin Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — its thin, edible skin means no peeling, and those pretty ring shapes caramelize beautifully in a hot oven. This version gets a punchy glaze of coconut aminos, fresh ginger, lime juice, and a touch of turmeric that turns simple roasted squash into something genuinely exciting. The coconut aminos bring a savory, slightly sweet depth without any soy, wheat, or legume-based ingredients, making the whole dish naturally free from lupin and other common allergens that sneak into store-bought sauces and marinades. Everything comes together in one bowl before hitting a single sheet pan, so cleanup is minimal and the results are anything but. The edges go deeply golden and almost jammy while the centers stay tender — exactly the kind of contrast that makes a side dish worth talking about. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole plate and makes it feel restaurant-worthy with almost no extra effort.
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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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