Eggless Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those side dishes that looks impressive on the table but asks very little of you in the kitchen. The cut sides go down on the pan first, building a deep golden crust before they ever meet the glaze — that step alone makes all the difference in flavor and texture. Once flipped, each cavity gets filled with a fragrant mixture of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric that caramelizes beautifully around the edges as it finishes roasting. The result is tender, slightly sweet, and savory all at once, with a glaze that smells absolutely incredible coming out of the oven. Every ingredient here is naturally free of eggs, so there's no swapping or substituting needed — just a straightforward, plant-based dish that works on its own terms. It's the kind of recipe that fits right in at a holiday spread or a casual weeknight dinner without any extra fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!