Fructose Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that feels both rustic and a little special, and this version delivers serious flavor through a short list of carefully chosen ingredients. The squash halves go into the oven cut-side down first, building a deep golden crust before being flipped and filled with a warm glaze of garlic, rosemary, maple syrup, apple cider vinegar, and turmeric — a combination that smells absolutely incredible as it caramelizes in the oven. Managing fructose intake often means scrutinizing every sauce and sweetener, but here the small amount of maple syrup is balanced by apple cider vinegar, and every ingredient is straightforward with no hidden additives or processed fillers to second-guess. Coconut oil does the heavy lifting as the fat throughout, keeping the whole dish dairy-free and clean. The turmeric adds a subtle warmth and a gorgeous golden hue to the glaze without overpowering the herby, savory notes. This is the kind of side dish that looks impressive enough for a dinner party but is genuinely simple to pull off 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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