Honey Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of fall's greatest pleasures, and this version takes it somewhere truly special with a savory-sweet glaze built from garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The squash goes into the oven cut-side down first, which lets the flesh develop a deep golden crust before it ever meets the glaze — a small step that makes a big difference in flavor. A touch of turmeric adds warmth and a gorgeous color to the coconut oil base, making the finished dish look as impressive as it tastes. For anyone avoiding honey, this recipe is a natural fit: the maple syrup delivers that same caramelized sweetness without any substitution gymnastics or label-reading stress. Once the glaze hits the hot squash and sets into those caramelized edges, you'll understand why this is the kind of side dish that upstages the main course. Serve it straight from the pan with a few fresh rosemary sprigs and watch it disappear.
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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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