Pescatarian Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a crowd-pleaser, but this version takes things to a whole new level with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The squash halves go into the oven cut-side down first, building a deeply golden, caramelized base before the herby glaze gets spooned right into the cavities for a second round of roasting. That two-stage method is what makes the difference — you get tender, fork-soft flesh and edges where the glaze has set into something almost sticky and irresistible. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the rosemary-garlic combo. Coconut oil ties everything together, giving the whole dish a faint richness that feels indulgent without being heavy. This is the kind of plant-forward side that earns a permanent spot on your weeknight rotation and looks impressive enough to bring to a dinner party. Finish it with a few fresh rosemary sprigs and it's practically ready for its close-up.
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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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