Macadamia 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 truly special. The edges caramelize into golden, slightly crispy rings while the inside stays tender enough to cut with a fork. Coconut oil, fresh rosemary, and minced garlic create a fragrant coating that perfumes your whole kitchen as it roasts — it's the kind of side dish that disappears fast. A pinch of turmeric adds a warm, earthy undertone and gives the finished rings a gorgeous golden hue. Many roasted squash recipes lean on nut-based oils or toppings that can sneak in unwanted ingredients, but this one keeps things clean and straightforward from start to finish. Fresh parsley scattered over the top at the end adds a pop of color and a bright, herby finish that ties everything together. Whether you're serving it alongside a weeknight protein or bringing it to a holiday table, this is the kind of simple, crowd-pleasing dish that earns a permanent spot in your rotation.
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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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