Lupin Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet, creamy flesh into something genuinely spectacular. The thin, edible skin means no peeling required — just slice, scoop, and toss. Coconut oil helps the half-rings caramelize beautifully in the oven, while minced garlic and fresh rosemary build a savory, aromatic crust that makes the whole kitchen smell incredible. A touch of ground turmeric adds a warm, golden hue and a subtle earthiness that ties everything together without overpowering the squash's natural sweetness. For anyone navigating a lupin-free lifestyle, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no flour blends or legume-derived additives hiding anywhere in the mix. A final scatter of fresh parsley brightens the whole platter and makes it look as good as it tastes. Whether you serve it as a weeknight side or bring it to a dinner party, these caramelized squash rings tend to disappear 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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