Hazelnut Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of fall's most satisfying sides, and this version takes it somewhere truly special with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a bright hit of apple cider vinegar. The squash goes into the oven cut-side down first, building a deep golden crust before it gets flipped and filled with that warm, herb-laced coconut oil mixture — the result is tender, caramelized flesh with edges that practically melt. A pinch of turmeric adds a subtle earthiness and gorgeous color without overpowering the other flavors. Tree nut allergies can make navigating store-bought sauces and seasoning blends a real headache, but every ingredient here is straightforward and easy to verify, so you can cook with total confidence. The glaze comes together in just a few minutes on the stovetop while the squash does its thing in the oven, making this an impressively low-effort dish for how stunning it looks on the table. Finish it with a few fresh rosemary sprigs and it's the kind of side that steals the show at any autumn dinner.
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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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