Honey 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. Many roasted squash recipes lean on a drizzle of sweetener to coax out that golden color, but this one achieves deep caramelization through technique alone — spacing the pieces out so they roast rather than steam, then flipping halfway through for even browning on both sides. The result is savory, fragrant, and a little earthy, with crispy edges and a fork-tender center. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together. It works beautifully as a side for a weeknight dinner or as part of a bigger spread, and every ingredient on the list is straightforward and naturally free of added sweeteners.
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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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