Seed Oil 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 flesh turns buttery and sweet when roasted at high heat. Here, each half-ring gets tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of turmeric before hitting a hot oven, so the edges caramelize into something genuinely crave-worthy. Coconut oil is the key swap that makes this work for anyone avoiding industrial seed oils — no canola, no vegetable oil, just a clean fat that handles high-heat roasting beautifully. The single-layer technique on the baking sheet is what separates truly golden, caramelized pieces from sad, steamed ones, so don't skip the spacing. A flip halfway through locks in that deep color on both cut sides, and a fork-tender center is your cue that they're done. Finish with a scatter of fresh parsley if you want a little brightness, and you've got a stunning side dish with almost no effort.
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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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