Dairy 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 425°F oven, and the result is deeply caramelized edges with a tender, almost creamy center. Coconut oil does double duty as both the roasting fat and the flavor base, keeping every bite completely free of butter or any other dairy without sacrificing that rich, satisfying finish. Spreading the half-rings in a single layer is the key move — it lets the oven do its job and develop those gorgeous golden cut sides instead of steaming the squash into mush. A flip halfway through locks in the caramelization on both sides, and a final scatter of fresh parsley adds a bright, herby pop right before serving. This is the kind of side dish that disappears fast, whether you're feeding a crowd with mixed dietary needs or just treating yourself to something a little more special on a weeknight.
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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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