Nutmeg Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of fall's greatest pleasures, and this version takes it somewhere truly special with a savory-sweet glaze built from garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The squash halves go into the oven cut-side down first, which lets the flesh caramelize into a deep golden crust before the glaze ever touches it — that two-stage roasting method is the secret to serious flavor. A pinch of turmeric adds a warm, earthy undertone that ties everything together without overwhelming the natural sweetness of the squash. So many cozy autumn recipes lean on warming spices that can be tricky to avoid, but this one delivers all that comfort through fresh herbs and pantry staples you can easily verify. The garlic is bloomed gently in coconut oil before the other glaze ingredients are stirred in, which means every spoonful that goes into those cavities is already fragrant and layered. It's the kind of side dish that looks impressive on a platter but comes together with minimal fuss and a short ingredient list.
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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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