Shellfish Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and this roasted version is proof that simple ingredients can produce something genuinely stunning. The rings get coated in a punchy glaze of coconut aminos, fresh ginger, lime juice, and a touch of turmeric before hitting a hot oven, where the edges caramelize into something deeply golden and irresistible. Because delicata squash has a thin, edible skin, there's no peeling involved — just trim, slice, and scoop out the seeds, and you're practically halfway there. The coconut aminos bring a savory, slightly sweet depth that plays beautifully against the bright citrus and warming ginger without any soy or shellfish-derived sauces to worry about. Everything on this ingredient list is clean and straightforward, so you can feel confident about what's going into the dish. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole thing and makes it look as good as it tastes. Serve it as a weeknight side or bring it to a gathering — it disappears fast either way.
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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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