Walnut 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 naturally sweet, creamy rings caramelize beautifully in a hot oven. Here, melted coconut oil carries a bold mix of minced garlic, fresh rosemary, and a whisper of turmeric into every crevice, so the flavor goes way beyond a basic roasted vegetable. The high heat does the heavy lifting, turning the cut sides deep golden and locking in that slightly crispy, caramelized edge that makes it impossible to stop at just one piece. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together. Every ingredient in this dish is straightforward and whole, so you never have to second-guess what's in it or worry about hidden nut-based oils sneaking into your meal. It works beautifully as a weeknight side alongside roasted chicken or grain bowls, and it's impressive enough to bring to a holiday table without any extra fuss.
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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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