Pistachio Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things up a notch with a savory-sweet glaze that makes the whole kitchen smell incredible. The squash halves go into the oven cut-side down first, building a deep golden crust before they're flipped and filled with a warm mixture of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze caramelizes right into the cavity during the second roast, so every bite is tender, fragrant, and just a little sticky in the best way. Coconut oil does the heavy lifting here, lending a subtle richness that ties all the flavors together without any dairy. Tree nut concerns can make a lot of cozy autumn dishes feel off-limits, but every single ingredient in this recipe is straightforward and easy to verify — no hidden extras to second-guess. It works beautifully as a side dish alongside roasted proteins or grains, and the optional rosemary sprigs on top make it look genuinely impressive on the table.
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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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