Chicken Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those side dishes that looks like it took serious effort but is actually pretty hands-off once it hits the oven. The squash halves go in cut-side down first, developing a deeply golden, almost caramelized surface before they're flipped and loaded with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze seeps into the natural cavity of each half and caramelizes at the edges during the final roast, giving you layers of savory, sweet, and slightly tangy flavor in every bite. Coconut oil ties everything together and adds a subtle richness that makes this feel genuinely indulgent. The whole dish is built entirely from plants, so there's zero concern about hidden poultry-based broths or fats sneaking into your meal — every ingredient is right there on the list, no surprises. It's stunning enough to anchor a holiday spread but simple enough to pull off on a regular weeknight. Finish it 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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