Brazil Nut Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks like it took serious effort but comes together with a handful of pantry staples and a hot oven. The cut sides go down first to develop a deep, golden sear before being flipped and filled with a fragrant glaze of minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a hint of turmeric — the result is caramelized, savory-sweet, and genuinely stunning on a serving platter. Coconut oil does the heavy lifting here, lending a subtle richness that ties every layer of flavor together. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. It's the kind of side dish that earns compliments at a dinner party but is honestly easy enough for a weeknight. Garnish with a few fresh rosemary sprigs and it looks like something straight off a restaurant menu.
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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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