Rice Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet flesh into something genuinely crave-worthy. The edges caramelize into golden, slightly crispy rings while the inside stays tender enough to cut with a fork — no peeling required, which makes prep surprisingly quick. Coconut oil, fresh rosemary, and minced garlic form a fragrant coating that perfumes your whole kitchen as it roasts, and a pinch of turmeric adds a warm, earthy depth that makes the color absolutely stunning on the plate. This dish is naturally free of grains and starches, so it works beautifully as a side when you're building a meal around whole, unprocessed ingredients without having to swap or substitute a thing. Scatter a little fresh parsley over the top before serving and it looks like something you'd order at a nice restaurant. It's the kind of simple, honest cooking that proves you don't need a long ingredient list to land something really special.
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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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