Macadamia 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, building a deep golden crust before the real magic happens — a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a whisper of turmeric spooned right into the cavities. That second roast lets the glaze caramelize at the edges, turning each half into something sticky, savory, and just barely sweet. Coconut oil carries the flavors beautifully and keeps every ingredient in this recipe completely free of tree nut concerns, so you can serve it confidently at any table. The result is elegant enough for a holiday spread but simple enough for a weeknight side. 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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