Breastfeeding Friendly Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of those vegetables that transforms completely in a hot oven — the edges caramelize, the flesh turns buttery-soft, and the whole kitchen smells incredible. This roasted version leans into that magic with a coating of coconut oil, fresh rosemary, and minced garlic that crisps up beautifully at 425°F. A touch of ground turmeric adds a warm, golden hue and brings a gentle anti-inflammatory boost that makes this dish feel especially nourishing during the postpartum season. Unlike butternut or acorn, delicata has a thin, edible skin, so there's no peeling involved — just trim, halve, scoop, and slice. The method is straightforward enough for a tired weeknight but the results look genuinely impressive on a platter scattered with fresh parsley. Coconut oil, whole garlic, and clean sea salt keep the ingredient list short and free of anything you'd want to second-guess while nursing. It's the kind of wholesome, flavor-forward side dish that fits easily alongside whatever else you're pulling together for dinner.
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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)
Can be omittedfresh parsley
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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