Mustard Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost candy-like at the edges. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric — bold, bright flavors that cling beautifully to those tender rings as they roast. Because the whole dish relies on clean, whole-food ingredients, there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted allergens. Coconut aminos does a lot of the heavy lifting, delivering that savory umami depth without anything to worry about. The rings come out of the oven glossy and golden, and a scatter of fresh cilantro and a squeeze of lime right before serving makes the whole platter look genuinely stunning. It works as a weeknight side, a holiday table addition, or honestly just something you want to eat straight off the baking sheet while it's still hot.
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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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