Mushroom Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — sweet, buttery, and tender enough that you don't even need to peel it. These pretty little rings get coated in a punchy glaze of coconut aminos, fresh ginger, lime juice, and a touch of turmeric before hitting a hot oven, and the result is deeply caramelized edges with a flavor that feels way more complex than the ingredient list suggests. Coconut aminos do a lot of heavy lifting here, bringing that savory, umami-rich depth without any soy or fermented ingredients that can sometimes sneak unwanted elements into a dish. Because every component is a whole, recognizable ingredient, this is exactly the kind of recipe you can feel confident about when avoiding hidden additives or cross-contamination concerns. The high roasting temperature is the real trick — flipping the rings halfway through ensures both sides get those gorgeous golden edges rather than just steaming through. Finish with a scatter of fresh cilantro and a squeeze of lime and you have a side dish that looks stunning on a platter and disappears fast.
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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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