Eggless 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 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, giving every bite a bright, slightly tangy, warmly spiced finish. Because the whole dish is plant-based and relies on whole-food pantry staples, there's nothing to second-guess for anyone avoiding eggs — no hidden binders, no mayo-based coatings, just clean, bold flavor. Roasting at 425°F does the heavy lifting, coaxing the squash into tender, deeply golden rounds with caramelized edges that practically melt in your mouth. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. It works as a stunning side dish alongside grains or greens, but honestly it's easy enough to snack on straight from the pan.
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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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