Pescatarian 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 into something genuinely crave-worthy. The thin skin means you don't even have to peel it — just slice, coat, and let the oven do the work. Coconut oil, minced garlic, fresh rosemary, and a touch of turmeric create a fragrant, golden crust on every half-ring, with caramelized edges that are almost candy-sweet against the earthy spice. Spacing the pieces out on the baking sheet is the small but critical step that gets you that deep, roasted color instead of soggy steamed squash. A flip halfway through ensures both cut sides get that gorgeous golden finish, and a final scatter of fresh parsley brightens the whole platter. This is the kind of simple, plant-forward side that fits naturally into a pescatarian spread — no substitutions or workarounds needed, just honest ingredients doing their job beautifully.

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