Paraben 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 the flesh turns buttery and sweet when roasted at high heat. Here, it gets tossed with coconut oil, fresh rosemary, minced garlic, and a touch of turmeric before hitting a hot oven, building layers of savory, aromatic flavor that feel far more impressive than the effort involved. The key is spreading the half-rings in a single layer so the oven's heat can do its job, coaxing deep golden color and caramelized edges on every piece. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, this recipe is refreshingly straightforward — every component is a whole, recognizable food with nothing hidden in the list. Coconut oil stands in beautifully as the roasting fat, and the fresh herbs keep things bright and clean-tasting from start to finish. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift that ties the whole platter together. It works equally well as a weeknight side or a showstopper on a holiday table.
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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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