Mustard 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, coconut oil carries a fragrant blend of fresh rosemary, minced garlic, and a touch of turmeric into every golden edge, making each bite deeply savory with just a hint of warmth. For anyone navigating a mustard allergy or sensitivity, roasted vegetable sides can be a minefield of spice blends and bottled dressings that sneak in mustard seed or mustard flour — this recipe keeps things completely clean with whole, easy-to-verify ingredients. The technique is straightforward: coat, spread, roast, flip, and let the oven do the heavy lifting until the cut sides turn a deep, caramelized gold. A final scatter of fresh parsley adds a bright pop of color and freshness that makes the platter look like it came from a restaurant kitchen. It works as a stunning side dish alongside roasted proteins or grains, and the leftovers are just as good tucked into a grain bowl the next day.
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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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