Vegetarian 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 pretty half-rings turn gloriously caramelized in a hot oven. Melted coconut oil, minced garlic, and fresh rosemary come together into a fragrant coating that perfumes your whole kitchen as it roasts. A pinch of ground turmeric adds a warm, earthy depth and a gorgeous golden hue without overpowering the natural sweetness of the squash. The key move here is giving each piece enough breathing room on the baking sheet so everything roasts rather than steams — you get those deeply golden cut sides and lightly crisped edges that make this dish genuinely craveable. A scatter of fresh parsley at the end keeps it bright and pulls the whole platter together. It works beautifully as a side dish alongside grains or legumes, but honestly it's tempting enough to eat straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!