Emulsifier Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a crowd-pleaser, but this version takes it somewhere truly special with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. Every ingredient here is whole and straightforward — coconut oil, fresh herbs, a touch of turmeric — so you never have to second-guess what's actually going into your food. That matters a lot when so many store-bought sauces and cooking sprays quietly sneak in additives to bind or stabilize them. The two-stage roasting method is the real secret: starting the squash cut-side down builds a deep, golden caramelization, and then flipping it lets that herby glaze soak into every tender crevice. The result is sweet, savory, and just a little earthy from the turmeric, with edges that turn sticky and lightly crisp in the best possible way. It's an impressive side dish that looks like you fussed, but the oven does most of the heavy lifting.
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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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