Paleo Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those underrated fall and winter vegetables that absolutely shines when it gets a little heat and a bold glaze. The rings caramelize beautifully at high heat, developing deeply golden edges with a tender, sweet interior that needs zero peeling — the skin is completely edible. Coconut aminos stand in for soy sauce here, bringing that savory, slightly sweet depth without any grain or legume ingredients, which is exactly what makes this glaze work so well for grain-free and legume-free eating. Fresh ginger and lime zest add a bright, zippy contrast to the caramelized squash, while turmeric gives the whole dish a warm golden hue and a subtle earthiness. The coconut oil helps everything roast rather than steam, so you get those gorgeous caramelized edges instead of a soggy result. A scatter of fresh cilantro and a squeeze of lime at the end pulls it all together into something that feels restaurant-worthy but comes together on a single sheet pan.
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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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