Yeast 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 pinch of turmeric before hitting a hot oven, so the edges caramelize into something genuinely irresistible. Avoiding yeast often means scrutinizing sauces, dressings, and store-bought seasonings for hidden fermented ingredients, but this recipe keeps things refreshingly clean — every component is a whole food you can grab with confidence. The single-layer roasting method is key: giving each piece its own space on the pan means you get golden, caramelized cut sides instead of soft, steamed squash. A scatter of fresh parsley at the end adds a bright pop of color and a little herby freshness that ties everything together. It works beautifully as a weeknight side dish or as a hearty addition to a grain bowl or salad.
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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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