Black Pepper Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things up a notch with a fragrant glaze that makes the whole kitchen smell incredible. The combination of fresh rosemary, minced garlic, maple syrup, and a splash of apple cider vinegar creates something that's earthy, sweet, and just a little tangy all at once. A pinch of turmeric adds a warm, golden hue to the glaze that looks absolutely stunning on the plate. For anyone navigating a black pepper sensitivity, this recipe is a genuine win — the seasoning is built entirely around herbs, aromatics, and natural sweetness, so there's no need to swap or skip anything. The two-stage roasting method is the real secret here: the squash goes in cut-side down first to develop deep caramelization, then flips to soak up all that glossy, herb-laced glaze. It's the kind of side dish that looks like it took serious effort but comes together with minimal fuss and a handful of pantry staples.
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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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