Eggless 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, melted coconut oil carries a bold blend of minced garlic, fresh rosemary, and a touch of turmeric into every crevice, so the flavor goes way beyond a basic roasted vegetable. Spreading the pieces in a single layer is the key move that takes these from soft and steamed to deeply golden with irresistible caramelized edges. A finishing scatter of fresh parsley adds a little brightness and color right before serving. This is the kind of side dish that disappears fast, whether you're pairing it with a weeknight protein or bringing it to a holiday table. Since the whole thing comes together with pantry staples and fresh herbs, it's genuinely easy to pull off without any fuss.
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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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