Pescatarian Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and this roasted version turns it into something genuinely crave-worthy. The rings get coated in a 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 brightness and warm spice makes every bite feel layered and intentional rather than like a simple side dish. Because delicata squash has a thin, edible skin, there's no peeling involved — just trim, slice, and scoop out the seeds, and you're basically done with prep. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum reward. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and keeps it feeling fresh. Whether you're building a plant-forward plate or just looking for a vibrant side to round out a seafood dinner, this one earns a permanent spot in the rotation.
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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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