Gluten 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 sear before being flipped and loaded with a fragrant glaze of minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — the result is caramelized, savory-sweet, and genuinely stunning on a platter. Coconut oil does the heavy lifting here, carrying all those aromatics beautifully and keeping every component naturally free of gluten without any substitutions or workarounds. This is the kind of recipe where the ingredient list is already clean, so there's no need to swap anything out or second-guess a label at the store. The two-stage roasting method is the real secret — first building color and tenderness, then letting that glossy herb glaze set and bubble at the edges during the final stretch in the oven. Serve it straight from the baking sheet with a few fresh rosemary sprigs tucked alongside and it looks like something from a restaurant menu.
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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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