Seed Oil 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 at high heat. The glaze here is built on melted coconut oil instead of the canola or vegetable oils that sneak into so many roasted vegetable recipes, making it a genuinely clean option without any compromise on flavor. Coconut aminos bring a savory, slightly sweet depth, while fresh ginger and lime zest keep everything bright and lively. Turmeric adds a warm, earthy undertone and turns the whole tray a gorgeous golden hue as it roasts. The two-stage roasting method — flip halfway through — is the key to getting those deeply caramelized edges that make this dish look and taste far more impressive than the effort involved. A scatter of fresh cilantro and a squeeze of lime at the end ties it all together into something that works just as well as a weeknight side as it does 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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