Sesame Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those fall and winter sides that looks impressive but asks very little of you — and this version takes it somewhere truly special. The squash halves go into the oven cut-side down first, building a deep golden crust before being flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a whisper of turmeric. That two-stage roasting method means you get tender, caramelized flesh with a glaze that sets right into the edges rather than just pooling at the bottom. Coconut oil ties everything together with a subtle richness that complements the natural sweetness of the squash without overpowering it. For anyone navigating sesame sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with no hidden tahini, sesame oil, or blended spice mixes that might sneak it in. It works beautifully as a vegetable side for a holiday spread or a weeknight dinner, and the fresh rosemary garnish makes it look like you spent far more effort than you did.
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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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