Chestnut 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 those naturally sweet, creamy rings caramelize beautifully in a hot oven. Here, they get tossed in melted coconut oil with minced garlic, fresh rosemary, and a whisper of turmeric before roasting at high heat until the edges turn deeply golden and irresistible. The combination of fragrant herbs and that caramelized sweetness makes this side dish feel far more impressive than the short ingredient list suggests. For anyone navigating a tree nut allergy or sensitivity, roasted squash dishes can sometimes hide unexpected additions at restaurants or in packaged blends — making a from-scratch version like this one a genuinely reassuring choice. Every ingredient here is straightforward and easy to verify, so you can focus on the cooking rather than the label-reading. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together. This one is equally at home alongside a weeknight roast chicken or as the star of a vegetable-forward spread.
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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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