Celery Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and the flesh turns buttery and sweet when roasted at high heat. Here, it gets tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of turmeric before hitting a hot oven, where the cut sides caramelize into something genuinely irresistible. The technique of spacing the pieces out on the baking sheet is the real trick — it lets the heat circulate so every ring roasts instead of steaming into mush. For anyone navigating a celery-free kitchen, this recipe is refreshingly straightforward: every ingredient is right there on the list, no hidden aromatics or seasoning blends to second-guess. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the whole platter look like it came from a restaurant side dish menu. It works beautifully alongside roasted chicken, grain bowls, or honestly just on its own straight off the pan.
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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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