BHA & BHT Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things to a whole new level with a fragrant rosemary-garlic glaze that caramelizes right into the tender flesh. The combination of maple syrup, apple cider vinegar, and a touch of turmeric creates a glaze that's savory, subtly sweet, and just complex enough to feel special. Every ingredient here is whole and straightforward — coconut oil, fresh herbs, real garlic, and pantry staples — so there's no need to scrutinize labels for synthetic preservatives like BHA or BHT that often sneak into processed oils and packaged seasonings. The two-stage roasting method is the real secret: starting the squash cut-side down builds a deep golden crust, then flipping and spooning on the glaze lets it soak in and caramelize at the edges. It's the kind of side dish that looks impressive on a platter but comes together with minimal effort and a single baking sheet. Serve it alongside a roast, a grain bowl, or honestly just on its own — those glossy, herb-flecked cavities are hard to resist straight from the oven.
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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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