Pregnancy Friendly Ginger-Lime Roasted Delicata Squash
Delicata squash is one of those underrated gems that roasts up beautifully — tender inside, caramelized and golden at the edges, with a naturally sweet flavor that pairs perfectly with bold, bright seasonings. This glaze brings together fresh ginger, lime zest, and a touch of turmeric for a combination that feels vibrant and nourishing without relying on anything you'd need to second-guess during pregnancy. Coconut aminos stand in for soy sauce, keeping the flavor savory and deep while skipping ingredients that can sometimes raise concerns. Fresh ginger is a longtime go-to for easing nausea, and it shines here alongside the citrusy punch of real lime juice rather than anything bottled or artificial. The prep is genuinely simple — slice, seed, toss, and roast — so you're not standing over a hot stove longer than you need to be. A scatter of fresh cilantro and a squeeze of lime at the end makes it look like something you'd order at a restaurant, but it comes together on a single sheet pan in your own kitchen.
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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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