Low Sugar Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something deeply caramelized and almost buttery — no added sugar required. The combination of rosemary, garlic, and a touch of turmeric gives each golden half-ring a savory, aromatic punch that makes this feel far more special than a simple side dish. Coconut oil helps the edges crisp and caramelize beautifully in the oven, so you get that satisfying contrast of tender interior and slightly charred rim without any sweeteners doing the heavy lifting. For anyone watching their intake of added sugars, this is the kind of recipe that proves you don't need them to coax incredible flavor out of whole ingredients. A final scatter of fresh parsley brightens everything up and adds a pop of color that makes the platter genuinely gorgeous. It pairs well with roasted proteins, grain bowls, or honestly just eaten straight off the sheet pan while it's still hot.
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, roughly chopped (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 halve them lengthwise and scoop out the seeds with a spoon. Slice crosswise into 1/2-inch-thick half-rings.
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