Vegan Roasted Acorn Squash with Basil & Garlic

Total time55 min

Prep time10 min

Cook time45 min

Vegan Roasted Acorn Squash with Basil & Garlic

Acorn squash halves roast until deeply caramelized and fork-tender, their cut edges going golden and sticky under a drizzle of maple syrup. A warm garlic and olive oil infusion, brightened with turmeric, ginger, and a splash of apple cider vinegar, gets spooned into each cavity before a scatter of fresh torn basil finishes things off. The result is a dish that's equal parts cozy and vibrant, with layers of sweet, earthy, and herbal flavor in every bite. It comes together with just one pan and a handful of pantry staples, making it as easy to throw together on a weeknight as it is to serve at a dinner party. This one's a natural fit for a vegan spread, and it holds its own as a hearty side or a light main over a bed of grains.

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt
1 tbsp maple syrup
2 cloves garlic, thinly sliced
¼ tsp ground turmeric
¼ tsp ground ginger
¼ cup fresh basil leaves, torn
1 tsp apple cider vinegar

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Brush the cut sides of the acorn squash halves with 1 tbsp of the olive oil and season evenly with the salt. Place cut-side down on the prepared baking sheet.

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