Rice Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and roasting it at high heat transforms its naturally sweet, creamy flesh into something genuinely crave-worthy. The glaze here is built from coconut aminos, fresh lime juice and zest, grated ginger, and a pinch of turmeric — a combination that caramelizes beautifully in the oven and delivers bright, punchy flavor in every bite. Because the whole dish is built around whole vegetables and pantry-friendly staples, there's no grain or starchy filler hiding anywhere in the ingredient list, making it a genuinely satisfying option when you're keeping rice and grains off the plate. One of the best things about delicata squash is that the skin is completely edible, so those golden, caramelized rings come out of the oven ready to eat with zero extra prep. A scatter of fresh cilantro and a squeeze of lime at the end lifts everything and keeps the flavors feeling fresh rather than heavy. This works equally well as a stunning side dish or a light main when you want something nourishing but not at all boring.
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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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