Dairy Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a crowd-pleaser, but this version takes things to a whole new level with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The squash gets a head start face-down on the pan, building a deeply golden crust before it's flipped and loaded with that aromatic coconut oil mixture. A pinch of turmeric adds a subtle warmth and gorgeous color to the glaze as it caramelizes into the edges during the final roast. Every component here is naturally free of dairy — coconut oil stands in beautifully for butter without any compromise in richness or flavor. The result is tender, slightly sweet, and savory all at once, with none of the label-reading stress that comes with store-bought sides or pre-seasoned produce. It's elegant enough to anchor a holiday spread but simple enough to pull off on a weeknight. Finish with a few fresh rosemary sprigs and you've got a showstopper that looks like it took far more effort than it 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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