Wheat Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall and winter's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost addictive. The glaze here is built from coconut aminos instead of soy sauce, which keeps things completely wheat-free while still delivering that savory, umami-rich depth you'd expect from a more complex marinade. Fresh ginger and lime zest cut right through the richness of the coconut oil, giving every ring a bright, zippy finish that balances the sweetness of the squash beautifully. Ground turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish look as stunning as it tastes. Because delicata squash has a thin, edible skin, there's no peeling involved — just slice, seed, glaze, and roast. A scatter of fresh cilantro and a squeeze of lime at the end pulls everything together into a side dish that feels restaurant-worthy with almost no effort.
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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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