Wheat 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, where the edges caramelize into something genuinely irresistible. The whole dish is built from naturally grain-free ingredients, so there's no swapping or substituting needed — it just works as written. Roasting at 425°F and flipping halfway through is the move that takes these from soft and steamed to deeply golden with crispy, caramelized edges. A scatter of fresh parsley at the end adds a little brightness that balances the earthy, savory coating beautifully. It works as a stunning side dish alongside roasted proteins or grains, but honestly it's easy enough to snack on straight from the pan.
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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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