Peanut Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and this roasted version turns it into something genuinely crave-worthy. The rings get tossed in a bright, punchy glaze of coconut aminos, fresh ginger, lime juice, and a touch of turmeric before hitting a hot oven, where the edges caramelize into something deeply golden and a little sticky. That combination of citrusy zing and warm spice makes every bite feel layered and intentional — not like a simple side dish at all. Because the glaze is built entirely from whole, straightforward ingredients, there's no need to scan labels for hidden peanut derivatives or worry about shared-facility warnings the way you might with bottled sauces or spice blends. The coconut aminos bring a savory, umami-rich depth that ties everything together without any soy or nut-based products in the mix. A scatter of fresh cilantro and a squeeze of lime at the end keeps it feeling fresh and vibrant right out of the oven. It's the kind of vegetable dish that disappears fast, even among people who claim they don't really like squash.
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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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