Mushroom Free Rosemary-Garlic Roasted Acorn Squash
Acorn squash is one of fall's most underrated vegetables, and roasting it at high heat unlocks a deep, caramelized sweetness that's genuinely hard to beat. The cut sides go face-down first to develop a gorgeous golden crust, then get flipped and loaded with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — it's earthy, a little sweet, and just bright enough to keep things interesting. Coconut oil ties the whole thing together, adding a subtle richness that plays beautifully against the natural sweetness of the squash. For anyone navigating a diet that rules out fungi, this kind of hearty, satisfying side dish can feel hard to come by — but every single ingredient here is clean and straightforward, with zero hidden fillers or flavor enhancers to second-guess. The two-stage roasting method means you get tender flesh all the way through and caramelized edges on the glaze without any guesswork. It's an impressive-looking dish that comes together with minimal effort and a short list of pantry staples. Pile it onto a platter with a few fresh rosemary sprigs and it's ready to steal the show at any table.
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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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