Seed Oil Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes it somewhere truly special with a fragrant glaze of garlic, fresh rosemary, maple syrup, and a splash of apple cider vinegar. The whole thing comes together with coconut oil as the only fat, which means you're completely clear of the refined vegetable and seed oils that sneak into so many roasted vegetable recipes. That swap matters more than you'd think — coconut oil handles oven heat beautifully and lets the natural sweetness of the squash shine without any off flavors. The two-stage roasting method is the real secret here: the squash goes in cut-side down first to develop a deep golden crust, then flips so the glaze can soak into the tender flesh and caramelize at the edges. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Whether you're serving it as a weeknight side or bringing it to a holiday table, this one is guaranteed to disappear fast.
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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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