PCOS Friendly Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those underrated vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the natural sweetness deepens in the best possible way. This recipe leans into that with a punchy glaze built from coconut aminos, fresh ginger, lime zest, and a touch of turmeric, all of which pull serious flavor without relying on refined sugars or inflammatory ingredients that can make hormone balance harder to manage. Coconut aminos stand in for soy sauce here, keeping things gut-friendly and free from the phytoestrogens that some people with hormonal sensitivities prefer to limit. Turmeric and ginger are both well-regarded for their anti-inflammatory properties, so they're doing real work beyond just seasoning. The squash rings roast at high heat until the glaze lacquers onto each piece and the edges go deeply golden — it's the kind of result that looks like you put in way more effort than you actually did. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything bright and fresh. This is the kind of side dish that makes eating in support of your health feel genuinely exciting rather than like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!