Mustard Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks impressive on the table but asks very little of you in the kitchen. The cut sides go down on the pan first, building a deep golden crust before they ever meet the glaze — that step alone makes a huge difference in flavor and texture. While the squash does its thing in the oven, you bloom minced garlic in coconut oil and stir in fresh rosemary, maple syrup, apple cider vinegar, and a pinch of turmeric for a glaze that's earthy, slightly sweet, and just a little tangy. It all gets spooned into the cavities for a second roast, caramelizing at the edges and soaking into the tender flesh. For anyone navigating a mustard-free kitchen, this recipe is genuinely stress-free — every ingredient is straightforward, with no condiments or spice blends that typically sneak mustard in. The result is a showstopper side that feels seasonal and special without any of the label-reading anxiety.
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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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