Pecan Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a showstopper, but this version takes things to another level 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 coaxes out deep golden caramelization before the glaze even enters the picture. That second roast — after you flip and spoon the fragrant coconut oil mixture into each cavity — is where the magic really happens, as the edges turn sticky and lightly caramelized while the flesh becomes completely fork-tender. A pinch of turmeric adds a warm, earthy undertone that ties the whole glaze together without overpowering the natural sweetness of the squash. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from shared processing facilities. Finished with a few fresh rosemary sprigs on a serving platter, it looks like something from a restaurant menu but comes together with minimal fuss right in your own kitchen.
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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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