Soy 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 required, and those golden rings caramelize beautifully in a hot oven. The glaze here is built around coconut aminos, which deliver that deep, savory-sweet punch you'd expect from soy sauce without any actual soy involved. Fresh ginger and lime zest keep things bright and lively, while turmeric adds a warm, earthy undertone and a gorgeous color payoff. At 425°F, the edges get deeply golden and a little sticky in the best possible way — the kind of caramelization that makes a simple vegetable side feel genuinely special. Coconut oil ties the whole glaze together and helps everything roast evenly without burning. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel like something you'd order at a restaurant. It's an easy, impressive side that works just as well on a weeknight dinner table as it does on a holiday spread.
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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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