Lactose Free Rosemary-Garlic Roasted Acorn Squash
Acorn squash is one of fall's most underrated vegetables, and roasting it at high heat is the move that transforms its mild, starchy flesh into something deeply golden and almost buttery in texture. This version gets even better with a quick pan sauce built from minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a pinch of turmeric — it's savory, a little sweet, and just complex enough to feel special. The whole thing comes together with coconut oil instead of butter, which means every drop of that glossy glaze is completely dairy-free without any substitutions or compromises. That matters more than it sounds, because so many roasted squash recipes sneak in butter or cream at the finish line. Here, the caramelized edges and herb-forward aroma do all the heavy lifting on their own. It's the kind of side dish that looks impressive on a platter but asks very little of you in the kitchen.
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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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