MSG Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a showstopper, but this version takes things up a notch with a fragrant glaze built from fresh rosemary, minced garlic, maple syrup, and a splash of apple cider vinegar. The squash goes into the oven cut-side down first, which lets the flat surface caramelize deeply before it gets flipped and loaded with that herby, lightly sweet mixture. A touch of turmeric adds warmth and a gorgeous golden hue to the glaze as it sets around the edges in the final stretch of roasting. Every ingredient here is whole and straightforward — no seasoning packets, no flavor enhancers, no hidden additives to second-guess. That matters a lot when you're cooking for anyone who reacts to monosodium glutamate or simply prefers to know exactly what's going into their food. Coconut oil ties everything together with a subtle richness that plays beautifully against the natural sweetness of the squash. Serve it straight from the oven with a few fresh rosemary sprigs and it looks like something from a restaurant menu with almost no effort at all.
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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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