Carrageenan Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things up a notch with a savory-sweet glaze that makes the whole kitchen smell incredible. The squash halves go into the oven cut-side down first, which builds that deep golden caramelization before the real magic happens. While they roast, a quick stovetop mixture of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric comes together in minutes — earthy, fragrant, and just a little tangy. That glaze gets spooned right into the cavities for the second round of roasting, soaking into the tender flesh and crisping at the edges in the best possible way. Every ingredient here is whole and straightforward, which means no hidden additives or thickeners to second-guess — just clean, real food that happens to taste luxurious. It works beautifully as a side dish for a holiday spread or a weeknight dinner when you want something that looks impressive without a lot of effort.
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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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