Gelatin 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 half-rings caramelize beautifully in a hot oven. Coconut oil, fresh rosemary, and minced garlic coat every piece before roasting, building layers of savory, herby flavor that smell absolutely incredible as they cook. A touch of turmeric adds warmth and a gorgeous golden hue without overpowering the natural sweetness of the squash. Because this dish is built entirely from whole, plant-based ingredients, there's nothing hidden to worry about — no animal-derived thickeners or additives of any kind. Roasting at high heat and giving each piece its own space on the pan is the key move here, turning what could be a soggy side into something with crispy, caramelized edges and a fork-tender center. A scatter of fresh parsley at the end brightens everything up and makes it look like something you'd order at a nice restaurant. It works as a stunning side dish or a simple weeknight vegetable that genuinely earns its place at the table.
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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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