MSG 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 flesh into something deeply caramelized and almost buttery. The thin, edible skin means no peeling required — just trim, halve, scoop, and slice into those pretty little half-rings. Coconut oil, fresh rosemary, and minced garlic form a fragrant coating that clings to every piece, while a touch of ground turmeric adds a warm, earthy undertone and a gorgeous golden color. Spacing the rings out on the baking sheet is the key move here — it lets the oven do its roasting magic instead of steaming the squash into mush. A flip halfway through ensures both cut sides get that deep, caramelized finish you're after. Every ingredient in this dish is whole and straightforward, so there's no need to second-guess seasoning packets or pre-made blends that often sneak in unwanted additives. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together beautifully.
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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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