Nutmeg Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat is the move that transforms it from mild and starchy into something deeply golden and caramelized at the edges. The coconut oil helps everything crisp up beautifully, while the garlic and fresh rosemary bring a savory, herby punch that makes the whole kitchen smell incredible. A touch of turmeric adds warmth and a gorgeous color without overpowering the natural sweetness of the squash. Many roasted squash recipes lean on warming spices that include nutmeg, but this one skips it entirely — relying instead on that rosemary-garlic combination to do all the heavy lifting. Because delicata squash has a thin, edible skin, there's no peeling required, which makes prep genuinely quick and easy. Finish with a scatter of fresh parsley and you've got a side dish that looks like it came from a restaurant but came together on a single sheet 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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