Lupin Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks like it took serious effort but comes together with a handful of pantry staples and a hot oven. The cut sides go down first to develop a deep golden sear, then flip to soak up a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — the kind of combination that makes your kitchen smell absolutely incredible. That glaze caramelizes at the edges during the final roast, giving you tender, buttery squash with a slightly sticky, savory-sweet finish in every bite. Coconut oil carries the flavors beautifully throughout, keeping the whole recipe completely free from grain-based flours or legume derivatives that can sneak into store-bought seasonings and sauces. Everything here is straightforward and whole-food, so you can feel confident about what's going into the dish without having to scrutinize a single label. It works equally well as a stunning side for a weeknight dinner or as a centerpiece vegetable dish when you're feeding a crowd. Finish it with a few fresh rosemary sprigs and it looks like something straight off a restaurant menu.
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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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