Oats 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 golden half-rings caramelize beautifully in a hot oven. Here, the squash gets 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 golden and irresistible. The combination of fragrant herbs and that slow caramelization creates a side dish that tastes far more complex than the short ingredient list suggests. For anyone navigating an oat-free lifestyle, this recipe is a natural fit — every single ingredient is a whole food with zero grain-based fillers or hidden additives to worry about. It's the kind of dish that works just as well alongside a weeknight protein as it does on a holiday table. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like something from a restaurant kitchen.
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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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