Pork 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 natural sweetness that develops in a hot oven is genuinely hard to beat. Here, each half-ring gets tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of turmeric before hitting a 425°F oven, where the cut sides caramelize into something deeply golden and fragrant. The technique is simple but deliberate: spreading the pieces with space between them ensures they roast rather than steam, giving you those irresistible crispy edges. Everything in this dish is naturally plant-based and completely free of pork or any pork-derived ingredients, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the earthy, savory coating. It works beautifully as a side dish alongside roasted chicken or grains, but honestly it's tempting enough to eat straight off the baking sheet.
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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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