Low Iodine Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a showstopper, but this version takes it somewhere truly special with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a touch of apple cider vinegar. The squash gets a first round in the oven cut-side down to develop deep, golden caramelization before being flipped and loaded with that aromatic mixture — the result is tender, glossy, and absolutely packed with flavor. Every ingredient here is naturally low in iodine, so there's no need to second-guess the label on a store-bought sauce or seasoning blend. Coconut oil stands in beautifully as the fat of choice, and sea salt is used in careful, measured amounts to keep things on track without sacrificing seasoning. A pinch of turmeric adds a warm, earthy undertone that ties the whole glaze together in a way that feels almost luxurious for such a simple preparation. This is the kind of side dish that looks impressive enough for a dinner party but is genuinely easy to pull off on a weeknight.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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