Pork Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's best-kept secrets — its thin, edible skin means no peeling, and those pretty golden rings caramelize beautifully in a hot oven. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a pinch of turmeric, giving every bite a bright, slightly tangy depth that feels anything but ordinary. Coconut aminos do a lot of the heavy lifting, delivering that savory, umami-rich quality you'd want from a soy sauce without any of the usual label-reading stress. Everything is naturally free of pork and pork-derived ingredients — just clean, plant-based pantry staples and fresh produce. The high roasting temperature is the real trick: it drives off moisture fast so the edges get deeply golden and almost jammy while the centers stay tender. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel genuinely restaurant-worthy. It works as a stunning side for a weeknight dinner or as a showstopper on a holiday table.
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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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