Seeds Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and those naturally sweet, creamy rings caramelize beautifully in a hot oven. This recipe keeps things wonderfully simple, leaning on coconut oil, fresh rosemary, and minced garlic to build deep, savory flavor without a single seed in sight. Turmeric adds a warm golden hue and a subtle earthiness that makes the finished dish look almost too pretty to eat. Roasting at 425°F gives you those irresistible caramelized edges and a fork-tender interior — the kind of texture that makes a side dish feel like the star of the table. For anyone navigating a seeds-free lifestyle, this one is genuinely stress-free: every ingredient is straightforward, and there are no hidden culprits to second-guess. A scatter of fresh parsley at the end brightens the whole platter and adds a pop of color that makes it dinner-party worthy with almost zero 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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