BHA & BHT Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and when roasted at high heat it turns buttery-soft inside with irresistibly caramelized edges. This version gets a serious flavor upgrade from fresh rosemary, minced garlic, and a touch of turmeric, all brought together with coconut oil for a coating that crisps beautifully in the oven. For anyone avoiding synthetic preservatives like BHA and BHT, packaged snacks and processed sides can feel like a minefield — but this dish is built entirely from whole, recognizable ingredients with nothing hidden in the lineup. The trick to getting those golden, slightly crispy edges is spreading the squash in a single layer and flipping halfway through, so every piece gets direct contact with the hot pan. A final scatter of fresh parsley adds a pop of color and brightness that makes it feel just a little fancy without any extra effort. It works as a weeknight side, a holiday table addition, or honestly just something to pick at straight off the baking sheet.
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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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