Celery 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 squash halves go in cut-side down first, building a deep golden crust before getting flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze caramelizes at the edges during the final roast, giving you sweet, savory, and herby all in one bite. Coconut oil does the heavy lifting here, adding a subtle richness that ties every layer of flavor together beautifully. The whole thing is naturally free from celery and celery-derived ingredients — no sneaky seasoning blends or store-bought sauces to second-guess, just clean, whole ingredients you can verify yourself. It works equally well as a stunning side dish or a light vegetarian main, and the fresh rosemary garnish makes it look genuinely impressive on the table.
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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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