Hazelnut 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, where the edges caramelize into something genuinely irresistible. The combination of fragrant herbs and golden, fork-tender rings makes this feel far more special than the short ingredient list suggests. For anyone navigating tree nut allergies, roasted vegetable sides can sometimes be a minefield — candied toppings, flavored oils, and restaurant-style finishing touches often sneak in unwanted ingredients. This recipe keeps things clean and straightforward, relying entirely on fresh aromatics and pantry staples with no ambiguity. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it look as good as it tastes. Whether you're serving it alongside a weeknight protein or bringing it to a holiday table, this is the kind of simple, crowd-pleasing side that disappears fast.
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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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