Pecan Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and those golden rings come out of the oven looking absolutely stunning. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and a bright hit of lime, creating a caramelized, slightly sticky coating that's deeply savory with just enough citrus zing to keep things lively. Roasting at high heat is the real magic move, giving the edges that gorgeous, almost lacquered char while the centers turn buttery-soft. Because the ingredient list leans entirely on whole, plant-based pantry staples, there's zero concern about hidden nut-based oils or cross-contamination from tree nuts sneaking into the mix. A scatter of fresh cilantro and a squeeze of lime wedge at the end lifts the whole dish and makes it feel restaurant-worthy with almost no effort. This works just as well as a weeknight side as it does on a holiday table where you want something a little unexpected.
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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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