Macadamia 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 required, and those golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and a bright hit of lime zest and juice, which together create something deeply savory, a little tangy, and just slightly sweet. Ground turmeric adds a warm, earthy undertone and gives the finished rings a gorgeous burnished color that looks seriously impressive on a platter. Roasting at 425°F lets the edges get properly caramelized and tender all the way through — no mushy squash here. A scatter of fresh cilantro and a few extra lime wedges at the end keep everything feeling vibrant and fresh. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering where you need something crowd-pleasing and completely nut-free by nature.
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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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