Capsaicin Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes it somewhere truly special with a fragrant glaze built from garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The squash goes into the oven cut-side down first, which lets the flesh develop a deep, golden caramelization before it ever meets the glaze — that step alone makes a huge difference in flavor. A touch of turmeric adds warmth and a gorgeous golden hue without any heat, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. So many roasted vegetable recipes sneak in chili flakes or spiced blends that can be hard to spot, but every ingredient here is straightforward and easy to verify. The coconut oil ties the whole glaze together, giving it a subtle richness that plays beautifully against the natural sweetness of the squash. Finished with a few fresh rosemary sprigs, it looks impressive enough for a dinner party but comes together with minimal effort and a very short ingredient list.
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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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