Sesame 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 those half-rings caramelize beautifully in a hot oven. Coconut oil, fresh rosemary, and minced garlic form a fragrant coating that clings to every piece, filling your kitchen with an aroma that makes it hard to wait. A pinch of turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish feel a little more special than your average roasted vegetable. For anyone navigating sesame allergies, this kind of recipe is a genuine relief — no tahini, no sesame oil, no hidden seed blends, just clean, whole ingredients you can trust from start to finish. The key move is giving each piece enough room on the baking sheet so the squash roasts and caramelizes rather than steaming into mush. A final scatter of fresh parsley brightens everything up and adds a pop of color to what is already a stunning platter. It works as a simple weeknight side or an impressive addition to a holiday spread.
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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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