Pistachio Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and this roasted version transforms it into something genuinely crave-worthy. The rings get tossed in a punchy glaze of coconut aminos, fresh ginger, lime juice, and turmeric before hitting a hot oven, where the edges caramelize into deeply golden, slightly sticky perfection. Because the whole dish is built around whole, straightforward ingredients, there's no need to scan labels or worry about hidden nut-based oils or cross-contact from shared processing facilities. The coconut aminos bring a savory-sweet depth that plays beautifully against the bright citrus and warming ginger, making this taste far more complex than the short ingredient list suggests. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling fresh and vibrant. It works as a stunning side dish or even a light main when you want something plant-forward and full of flavor.
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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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