Capsaicin Free 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, creamy flesh into something genuinely crave-worthy. The edges caramelize into golden, slightly crispy rings while the inside stays tender enough to cut with a fork — no peeling required, which makes prep surprisingly quick. Coconut oil, minced garlic, and fresh rosemary come together as a fragrant coating that perfumes the whole kitchen as this roasts. A touch of turmeric adds warmth and a gorgeous golden hue without any heat, which is exactly what makes this dish such a reliable choice when you need bold flavor without capsaicin. So many roasted vegetable recipes lean on chili flakes or smoked paprika for depth, but this one proves you don't need any of that to make something deeply satisfying. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together beautifully.
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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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