Pistachio 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 into something genuinely crave-worthy. The edges caramelize and turn deep golden while the inside stays tender, and the combination of fresh rosemary, minced garlic, and a touch of turmeric makes the whole kitchen smell incredible. Coconut oil helps everything crisp up beautifully without any dairy, so this works as a side dish for a wide range of tables and dietary needs. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden additives sneaking into your meal. The thin half-ring shape means each piece gets maximum surface contact with the hot pan, which is exactly how you get those irresistible caramelized edges rather than a soggy result. A scatter of fresh parsley at the end adds a little brightness and color that makes the platter look as good as it tastes. Whether you're serving it alongside a roast or eating it straight off the sheet pan, this one is hard to stop picking at.
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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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