Artificial Flavors Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and its naturally sweet, buttery flesh caramelizes beautifully at high heat. Every ingredient here is exactly what it says it is: fresh rosemary, real garlic, coconut oil, and a pinch of turmeric for warmth and color. No flavor packets, no seasoning blends with mystery additives, just whole ingredients you can see and smell before they even hit the oven. The garlic and rosemary meld into the coconut oil to create a coating that turns deeply golden and fragrant as the squash roasts, with edges that get just a little crispy and irresistible. A scatter of fresh parsley at the end adds a bright, clean finish that makes the whole platter look as good as it tastes. It's the kind of simple side dish that earns compliments without requiring much effort — and knowing exactly what went into it makes every bite that much better.
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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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