High Fructose Corn Syrup Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those effortlessly beautiful dishes that looks like it took way more effort than it did. The cut sides go into the oven face-down first, building a deep golden crust before getting flipped and loaded with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a hint of turmeric. That combination of savory, herby, and just-barely-sweet is genuinely hard to stop eating. Coconut oil does the heavy lifting throughout, keeping everything rich and glossy without a drop of anything processed. For anyone avoiding high fructose corn syrup, this kind of recipe is a relief — the sweetness here comes entirely from real maple syrup, so there's no label-squinting required. The glaze caramelizes at the edges during that final roast, turning the squash into something that feels almost indulgent for a simple vegetable side. It's the kind of dish that earns a permanent spot on your fall and winter rotation.
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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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