Citrus Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of fall's greatest pleasures, and this version takes it somewhere truly special with a savory-sweet glaze built from garlic, fresh rosemary, maple syrup, and a touch of apple cider vinegar. The squash goes into the oven cut-side down first, which coaxes out deep golden caramelization before the glaze even enters the picture. That second roast — after you flip and spoon on the fragrant coconut oil mixture — lets everything set into a sticky, herb-flecked coating that clings to every ridge of the flesh. A pinch of turmeric adds a warm, earthy undertone that rounds out the whole dish without overpowering the rosemary and garlic. For anyone navigating a citrus-free lifestyle, this recipe is a genuine win: the apple cider vinegar delivers just enough brightness to balance the sweetness, so you never miss a squeeze of lemon or orange. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of shopping. It's the kind of side dish that looks impressive on the table but comes together with very little fuss.
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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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