Peanut Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those fall and winter sides that looks stunning on the table with almost zero effort, and this version takes it somewhere truly special. The squash halves go into the oven cut-side down first, building a deep golden crust before they're flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze caramelizes around the edges during the second roast, giving you tender, buttery squash with a savory-sweet finish that tastes far more complex than the ingredient list suggests. Coconut oil does all the heavy lifting here, keeping everything rich and glossy without any dairy or nut-based fats — so you can serve it confidently to guests with peanut or tree nut concerns. Store-bought glazed squash dishes can be a minefield of mystery ingredients, but making it yourself means you know exactly what's in every spoonful. It works beautifully as a vegetable side alongside roasted chicken or a grain bowl, and the hollowed cavity makes for a naturally elegant presentation straight from the pan.
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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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