Citric Acid Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes it somewhere truly special with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a touch of turmeric. The two-stage roasting method is the real secret here — starting cut-side down builds a deep, golden caramelization before the glaze ever hits the pan, so every bite has that satisfying sweet-savory depth. For anyone navigating a citric acid sensitivity, this recipe is a genuinely satisfying find because the brightness in the glaze comes entirely from apple cider vinegar rather than any citrus-derived additives or preservatives. Store-bought glazed vegetable dishes and pre-seasoned squash products often sneak in citric acid as a preservative, so making this from scratch puts you fully in control of every ingredient. The coconut oil keeps things rich and dairy-free while standing up beautifully to the high oven heat. Finished with a few fresh rosemary sprigs on the platter, it looks impressive enough for a holiday table but is genuinely simple to pull together on a weeknight.
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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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