Delicata squash is one of fall and winter's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost addictive. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric — a combination that hits savory, bright, and warmly spiced all at once. Coconut aminos do a lot of heavy lifting in this recipe, delivering that rich, umami-forward depth you'd expect from soy sauce without any grain-based ingredients sneaking in. The squash rings roast up beautifully golden at the edges while staying tender in the center, and the whole thing comes together on a single sheet pan with minimal cleanup. A scatter of fresh cilantro and a squeeze of lime at the end keeps it feeling vibrant and fresh rather than heavy. This is the kind of side dish that disappears fast at the table, whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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