Soy Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those effortlessly impressive dishes that makes a weeknight dinner feel a little more special. The squash halves go into the oven cut-side 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 all the way through. Coconut oil ties everything together and keeps the whole recipe completely free of soy-based ingredients, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The glaze is sweet, herby, and just a little tangy, pooling into the cavity of each half for a built-in sauce situation that looks stunning on a platter. It works beautifully as a side dish alongside roasted proteins or grains, and the optional fresh rosemary garnish makes it look like something straight off a restaurant menu.
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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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