Pregnancy Friendly Rosemary-Garlic Roasted Delicata Squash
Roasted delicata squash is one of those vegetables that feels almost too beautiful to eat — the caramelized half-rings come out of the oven golden and fragrant, with crispy edges and a naturally sweet, buttery interior. Coconut oil, fresh rosemary, and minced garlic coat every piece before it hits the oven, building layers of savory, herby flavor that make this side dish genuinely hard to stop eating. A touch of ground turmeric adds a warm, earthy note and brings a gentle anti-inflammatory boost that makes it especially appealing when you're being thoughtful about what goes on your plate. Delicata squash is also a great source of fiber, potassium, and folate — nutrients that matter a lot during pregnancy — so this dish is as nourishing as it is delicious. The technique is simple: a hot oven, a single layer, and a flip halfway through to get that deep golden color on both sides. Fresh parsley scattered over the top at the end keeps things bright and adds a little color to the platter. It's the kind of wholesome, feel-good recipe you'll want on repeat all through squash season.
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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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