Limey Roasted Sweet Potatoes and Delicata Squash
Serves: 4 as a side
  • 1 large sweet potato, cut into ½" rounds
  • 1 medium delicata squash, seeded and cut into ½" half moons
  • avocado oil or olive oil
  • sea salt
  • freshly ground black pepper
  • 2 juicy limes
  • ½ teaspoon tamari or coconut aminos
  • ⅛ cup shelled raw or roasted pistachios, chopped roughly
  • large handful of cilantro leaves, torn roughly
  1. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet.
  2. Put the sweet potato and squash on the baking sheet, drizzle with oil and sprinkle with salt and pepper to taste. Mix with your hands to coat. Roast for 15 minutes, then flip the potatoes and squash and roast for another 15 minutes, or until cooked through and browned in places. Arrange the roasted potatoes and squash on a serving plate.
  3. In a small bowl, combine the juice of 1 lime and the tamari, mix until smooth. Slice the other lime into wedges for serving. Drizzle the roasted vegetables with the lime-tamari mixture and sprinkle with the pistachios and cilantro. Arrange the lime wedges on the serving plate. Serve right away, warm or at room temperature.
To slice the delicata squash into half moons, cut off both of the tough ends and slice the squash in half lengthwise. Scoop out the seeds and slice cross-wise into ½" slices.
Recipe by Golubka Kitchen at