Pork Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those side dishes that looks impressive on the table but asks very little of you in the kitchen. The cut sides go down on the pan first, building a deep golden crust before they ever meet the glaze — that step alone makes all the difference in texture and flavor. While the squash does its thing in the oven, a quick stovetop mixture of coconut oil, minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric comes together in just a couple of minutes. That glaze gets spooned right into the cavities and over the cut surfaces for the final roast, caramelizing at the edges into something genuinely beautiful. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required — just straightforward, whole-food cooking. The result is earthy, fragrant, and just sweet enough, with a savory depth that makes it feel far more involved than it actually is. Serve it straight from the platter with a few fresh rosemary sprigs and watch it disappear.
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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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