Paleo Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks like it took serious effort but comes together with a handful of real-food ingredients and a hot oven. The squash halves go in cut-side down first, building a deep golden crust before they get flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and turmeric — all cooked briefly in coconut oil to bloom the flavors. That two-stage roasting method is what makes the difference: you get caramelized edges and completely tender flesh without any mushiness. Every ingredient here is clean and grain-free, so there's no need to audit a label or swap anything out — it just works as written. The maple syrup adds a subtle sweetness that plays beautifully against the savory garlic and the slight tang from the apple cider vinegar, making each bite feel balanced and a little unexpected. It's the kind of side dish that earns compliments at the table without requiring much from the cook.
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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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