Vegetarian 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 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 sticky, tangy-savory coating with just enough warmth. Roasting at 425°F lets the edges go deeply golden while the centers turn buttery-soft, and flipping halfway through ensures that caramelization happens on both sides. The whole thing comes together on a single parchment-lined baking sheet, which means minimal cleanup and maximum reward. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and makes it feel genuinely restaurant-worthy. It works equally well as a weeknight side or as a showstopper on a holiday table where you want something plant-based that doesn't feel like an afterthought.
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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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