Low Sodium Rosemary-Garlic Roasted Acorn Squash

Total time55 min

Prep time10 min

Cook time45 min

Low Sodium Rosemary-Garlic Roasted Acorn Squash

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
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2 tbsp coconut oil, melted, divided
½ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp maple syrup
1 tsp apple cider vinegar
¼ tsp ground turmeric

For serving

fresh rosemary sprigs, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Brush the cut sides of the squash halves with 1 tablespoon of the melted coconut oil and season with 1/4 teaspoon of the salt. Place cut-side down on the prepared baking sheet.

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