Nitrate & Nitrite Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things to a whole new level with a fragrant rosemary-garlic glaze that caramelizes right into the flesh. The cut sides go down on the pan first, building a deep golden crust before the real magic happens — a warm coconut oil mixture loaded with minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a pinch of turmeric gets spooned into each cavity for the final roast. That combination of sweet, savory, and herby is genuinely hard to stop eating. Every ingredient here is naturally free of added nitrates and nitrites, so there's no label-scanning or processed ingredient stress — just whole, clean produce and pantry staples doing all the work. The turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the rosemary, and the apple cider vinegar keeps the glaze from tipping too sweet. It's the kind of side dish that looks impressive on a platter but comes together with very little fuss.
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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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