Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling required, and the flesh turns buttery and sweet when roasted at high heat. Here, it 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 genuinely irresistible. Grains and grain-derived ingredients have no place in this recipe whatsoever — it's built entirely around whole, naturally grain-free produce and pantry staples, so there's nothing to second-guess on the label. The trick to getting those deep golden edges is spreading the half-rings in a single layer with space between each piece, letting the oven do the roasting work rather than steaming them into mush. A flip halfway through locks in caramelization on both sides, and a final scatter of fresh parsley adds a bright, herby finish. It works beautifully as a weeknight side dish or as part of a larger spread, and the fragrant rosemary-garlic aroma alone will have everyone hovering around the oven.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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