Sesame 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 touch of turmeric, giving every bite a bright, savory-sweet punch that feels anything but ordinary. Coconut aminos do a lot of heavy lifting in this recipe, delivering that deep umami flavor you'd normally expect from soy sauce — without any wheat or sesame in sight. That matters more than you might think, since many bottled sauces and glazes sneak in sesame oil for depth, making roasted vegetable dishes unexpectedly off-limits. Here, every ingredient is straightforward and easy to verify, so you can focus on the cooking instead of the label-reading. A scatter of fresh cilantro and a squeeze of lime over the finished rings adds a pop of color and brightness that makes this feel genuinely restaurant-worthy. It's the kind of simple side dish that disappears fast, no matter who's at the 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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