Artificial Food Coloring Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already one of fall's greatest pleasures, but this version takes it somewhere truly special with a fragrant glaze built from fresh rosemary, minced garlic, maple syrup, and a touch of apple cider vinegar. Every ingredient here is exactly what it sounds like — whole, real, and completely free of synthetic dyes or artificial additives that can sneak into packaged sauces and seasoning blends. The squash gets a head start roasting cut-side down until deeply golden, then gets flipped and filled with that warm, herb-laced glaze so it caramelizes right into the flesh during the final stretch in the oven. A pinch of ground turmeric adds a subtle earthiness and gorgeous color the natural way. The result is tender, slightly sweet, and savory all at once — the kind of side dish that looks impressive on a platter but comes together with minimal fuss. Garnish with a few fresh rosemary sprigs and it's genuinely beautiful without a drop of anything artificial.
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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
- 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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