Paraben Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things up a notch with a fragrant rosemary-garlic glaze that caramelizes right into the tender flesh. The whole dish comes together with a short list of whole, recognizable ingredients — coconut oil, fresh rosemary, garlic, maple syrup, apple cider vinegar, and a pinch of turmeric — so you know exactly what you're putting on the table. That matters a lot when you're navigating products and recipes that might otherwise sneak in synthetic preservatives or hidden additives. Every component here is straightforward and clean, which makes this a genuinely stress-free cook. The two-stage roasting method is the real secret: the squash goes in cut-side down first to develop a deep golden crust, then flips so the glaze can soak in and caramelize at the edges. The result is buttery-soft squash with savory, slightly sweet, herby flavor in every bite. Finish it with a few fresh rosemary sprigs and it looks as good as it tastes.
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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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