Walnut 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 rings caramelize beautifully in a hot oven. The glaze here is a bright, punchy mix of coconut aminos, fresh ginger, lime juice and zest, and a touch of turmeric that turns golden and sticky around the edges as it roasts. Coconut oil helps everything char and caramelize at 425°F, so you get those deeply golden, slightly crispy rings that are impossible to stop eating. The whole thing is built from clean, straightforward ingredients — no nuts, no nut oils, no hidden extras to second-guess at the grocery store. A scatter of fresh cilantro and a squeeze of lime at the end keeps it bright and fresh against all that savory, caramelized depth. It works equally well as a showstopping side dish or a light main over grains, and the flavor is bold enough that nobody will miss anything.
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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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