Ginger Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks like it took serious effort but comes together with a handful of pantry staples and a hot oven. The cut sides go down first to develop a deep, golden caramelization before getting flipped and filled with a fragrant glaze of minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze seeps into the tender flesh during the final roast, creating edges that are lightly sticky and caramelized in the best possible way. Many squash recipes lean on warming spices that can include ginger, but this one skips it entirely — the rosemary and garlic do all the heavy lifting, delivering bold, savory-sweet flavor without it. Coconut oil ties everything together and adds a subtle richness that plays beautifully against the maple syrup and the slight tang from the apple cider vinegar. It works just as well as a stunning side dish for a weeknight dinner as it does on a holiday table, and the optional fresh rosemary sprigs make it look genuinely impressive with almost zero extra effort.
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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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