Gluten 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 golden half-rings come out of the oven looking absolutely stunning. Coconut oil, fresh rosemary, and minced garlic coat every piece before it hits a blazing-hot oven, building deep caramelization and crispy edges that make this feel far more impressive than the effort involved. A touch of turmeric adds a warm, earthy undertone and gives the finished rings a gorgeous burnished color. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution gymnastics needed — just straightforward, whole-food cooking. Spacing the squash out on the baking sheet is the small but crucial move that takes these from soft and steamed to properly roasted and golden. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a nice restaurant. Serve it as a side, pile it over grains, or just eat it straight off the pan — no judgment.
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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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