Paleo Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and the natural sweetness that develops in a hot oven is genuinely hard to beat. Here, that sweetness gets a savory counterpoint from minced garlic and fragrant fresh rosemary, while a touch of turmeric adds warm color and depth to every caramelized ring. Coconut oil does the heavy lifting as the roasting fat, keeping everything grain-free and dairy-free without sacrificing that gorgeous golden crust. The key move is giving each piece enough room on the baking sheet so the squash roasts rather than steams — that's what creates those deeply caramelized edges that make this dish so craveable. A final scatter of fresh parsley brightens the whole platter right before serving. It works beautifully as a weeknight side, but it's also impressive enough to bring to a holiday table where you need something that looks like you tried harder than you did.
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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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