Rice Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks impressive enough for a dinner party but is genuinely simple to pull off on a weeknight. The cut sides go into the oven face-down first, building a deep golden crust before they're flipped and loaded with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That two-stage roasting method is what sets this apart — you get caramelized edges and completely tender flesh without any mushiness. Coconut oil ties the whole thing together, adding a subtle richness that plays beautifully against the sweet-savory glaze. Every single ingredient here is naturally grain-free, so there's no need to swap anything out or second-guess a label. It works just as well as a stunning side alongside roasted proteins as it does as a light vegetarian main. Finish it with a few fresh rosemary sprigs and it's almost too pretty to eat — almost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!