Nutmeg Free Ginger-Lime Roasted Delicata Squash
Roasted delicata squash is one of fall's great pleasures, and this version takes it somewhere bright and bold with a glaze built from coconut aminos, fresh ginger, lime, and a touch of turmeric. The rings caramelize beautifully at high heat, developing deeply golden edges while staying tender all the way through — no peeling required, since delicata skin is completely edible. Many classic squash recipes lean on warm spices like nutmeg or allspice, but this one skips that entirely and goes a different direction, letting citrus and ginger do the heavy lifting instead. The result is savory, a little tangy, and just complex enough to feel special without being fussy. Coconut aminos add a subtle umami depth that plays surprisingly well against the lime zest, and the optional cilantro and lime wedges at the end keep everything feeling fresh. It works beautifully as a side dish alongside roasted proteins or grains, and the single-pan method means cleanup is minimal.
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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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