Oats Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those side 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 all the difference in flavor and texture. A quick stovetop mixture of garlic, fresh rosemary, maple syrup, apple cider vinegar, and turmeric gets spooned into the cavities for the final stretch in the oven, where it caramelizes into something genuinely special. Every ingredient here is naturally free of grains, so there's no need to scrutinize labels or swap anything out — it just works as written. The coconut oil ties everything together with a subtle richness that plays beautifully against the earthy squash and the brightness of the vinegar. Serve it straight from the platter with a few fresh rosemary sprigs and watch it disappear before the main course even hits the 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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