Chestnut 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 getting flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — it's earthy, a little sweet, and genuinely hard to stop eating. Coconut oil does the heavy lifting here, giving the flesh a subtle richness while helping that glaze caramelize beautifully around the edges in the final stretch of roasting. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and any chestnut-derived ingredients, so you can serve it at a holiday table or a weeknight dinner without a second thought. Every ingredient is straightforward and easy to verify, which takes the guesswork out of shopping. Finished with a sprig of fresh rosemary on the platter, it's the kind of side dish that looks stunning and tastes even better.
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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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