Mediterranean Diet Friendly Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of those underrated fall and winter vegetables that absolutely shines when it hits a hot oven, and this roasted version is proof. The thin-skinned rings get tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of turmeric before roasting at high heat until the edges are deeply caramelized and irresistibly golden. That combination of aromatic herbs and warm spice is exactly the kind of simple, plant-forward cooking that makes this style of eating so satisfying — no complicated techniques, no hard-to-find ingredients. Roasting at 425°F and flipping halfway through is the key move here, giving you tender centers and those slightly crispy, caramelized edges that make every bite interesting. 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 alongside grilled fish, tossed into a grain bowl, or honestly just eaten 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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