Legume 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 naturally sweet, creamy rings caramelize beautifully in a hot oven. Here, melted coconut oil carries a bold mix of minced garlic, fresh rosemary, and a touch of turmeric into every nook and cranny before the squash hits a 425°F oven. The result is deeply golden edges, tender centers, and a fragrance that will have everyone wandering into the kitchen asking what's cooking. For anyone navigating a legume-free lifestyle, this kind of simple, whole-food side dish is a genuine gift — no hidden bean flours, no sneaky legume-based oils, just clean, real ingredients you can see and name. Spacing the rings out on the baking sheet is the small but crucial move that takes them from steamed and soft to properly roasted and caramelized. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant. It works as a weeknight side, a holiday table addition, or honestly just a snack straight off the pan.
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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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