AIP Friendly Rosemary-Garlic Roasted Acorn Squash
Roasted squash is one of those dishes that feels indulgent without requiring much effort, and this version delivers serious flavor with a short, clean ingredient list. The cut sides go face-down first to develop a deep golden caramelization, then flip to soak up a fragrant glaze of minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and turmeric — all cooked briefly in coconut oil to bloom the aromatics. That combination of sweet, savory, and herby hits every note you want from a cozy side dish. Following an autoimmune elimination protocol can make it genuinely tricky to find roasted vegetable recipes that skip grains, legumes, nightshades, eggs, and dairy all at once, but every single ingredient here clears those hurdles without any substitutions needed. The coconut oil does double duty as both the initial brush-on fat and the base for the glaze, keeping things streamlined. It serves four and comes together in under an hour, making it realistic for a weeknight but polished enough for a dinner party spread. Finish it with a few fresh rosemary sprigs and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
- 2 tbsp coconut oil, melted, divided
- ½ tsp fine sea salt, divided
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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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