Cinnamon Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those fall and winter dishes that feels genuinely special without demanding much from the cook. Here, halved squash gets a two-stage roast that first builds deep, golden caramelization on the cut side, then soaks up a savory-sweet glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. The result is tender, fragrant, and layered with flavor — earthy squash meeting herby, garlicky warmth with just a hint of brightness from the vinegar. So many squash recipes lean on warming spice blends that sneak in cinnamon, but this one skips all of that entirely, relying instead on fresh herbs and pantry staples that keep things bold without any of the usual suspects. Coconut oil does the heavy lifting as the fat throughout, giving the glaze a subtle richness that plays beautifully against the natural sweetness of the squash. It works equally well as a stunning side dish or a light vegetarian main, and the optional rosemary garnish makes it look like you spent far more effort than you actually did.
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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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