Brazil Nut Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and those naturally sweet, creamy rings caramelize beautifully in a hot oven. Here, melted coconut oil carries a fragrant blend of fresh rosemary, minced garlic, and a touch of turmeric into every golden edge, making each bite deeply savory with just a hint of earthiness. Roasting at 425°F and flipping halfway through is the move that transforms simple squash into something with real caramelized depth — the kind of side dish that disappears before the main course hits the table. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects, built entirely from whole vegetables, coconut oil, and fresh herbs with zero hidden surprises. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look as good as it tastes. It works as a weeknight side, a holiday table addition, or honestly just a snack 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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