Nitrate & Nitrite Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost addictive. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric — a combination that hits savory, bright, and warming all at once. Because every ingredient is whole and unprocessed, there's no need to scrutinize labels for hidden preservatives or curing agents the way you might with packaged sauces or marinades. Coconut aminos does a lot of the heavy lifting, delivering that umami depth you'd expect from soy sauce without any of the additives that can sneak into conventional condiments. The squash rings roast up with beautifully golden, lacquered edges and a fork-tender center, making them impressive enough for a dinner party but simple enough for a weeknight. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and alive.
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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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