Turkey Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those side dishes that looks like it took serious effort but comes together with a handful of pantry staples and a hot oven. The cut sides go face-down first, building a deep golden crust before getting flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — it's earthy, a little sweet, and genuinely hard to stop eating. Coconut oil does the heavy lifting here, giving the squash a rich, slightly nutty base that plays beautifully against the brightness of the vinegar and the warmth of the spices. This is the kind of dish that earns a permanent spot on your fall and winter rotation, whether you're feeding a crowd or just treating yourself to something special on a weeknight. Every ingredient is whole and straightforward, so there's no guesswork about what's actually on your plate. Finish it with a few fresh rosemary sprigs and it looks stunning on the table without any extra fuss.
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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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