Shellfish 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 — a simple but smart technique that gives you caramelized edges and fork-tender flesh all at once. That glaze is where things get really interesting: coconut oil, minced garlic, fresh rosemary, a touch of maple syrup, apple cider vinegar, and a pinch of turmeric come together in just a couple of minutes on the stovetop, then get spooned right into the squash cavities for the final stretch in the oven. The result is earthy, a little sweet, and fragrant in the best possible way. Since every ingredient here is a whole, straightforward pantry staple, there's no need to scrutinize labels for hidden seafood-derived additives or worry about cross-contact from processed sauces. It works beautifully as a holiday centerpiece side or a cozy weeknight addition to any plate, and a few fresh rosemary sprigs on the platter make it look like you put in way more effort than you actually 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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