High Fructose Corn Syrup 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 cut sides caramelize into something genuinely irresistible. Every single ingredient in this dish is whole and unprocessed, so there's no need to squint at a label hunting for sneaky sweeteners or corn-derived additives. That's a real win when so many packaged seasonings and cooking sprays quietly contain high fructose corn syrup or similar fillers. The technique is simple — toss, spread, roast, flip — but the result looks and tastes like something you'd order at a farm-to-table restaurant. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole platter together beautifully.
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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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