Vegan Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall'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 oil, coconut aminos, fresh lime juice and zest, grated ginger, and a pinch of turmeric, which gives every ring a glossy, deeply savory-sweet coating with a bright citrusy kick. Coconut aminos do the heavy lifting that soy sauce would in a conventional recipe, keeping everything completely plant-based without sacrificing any of that umami depth. Roasting at 425°F lets the natural sugars in the squash develop into caramelized, slightly crispy edges while the inside stays fork-tender and creamy. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy with almost no effort. This works equally well as a stunning side for a weeknight dinner or as a showstopper addition to 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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