Vegan Rosemary-Garlic Roasted Acorn Squash
Acorn squash is already one of fall's most satisfying vegetables, but roasting it with a savory-sweet glaze takes it somewhere truly special. The squash halves go into the oven cut-side down first, which builds a deeply golden, almost caramelized surface before the real magic happens. That magic is a warm coconut oil glaze loaded with minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric — earthy, fragrant, and just sweet enough to balance the natural nuttiness of the squash. Every single ingredient in this recipe is completely plant-based, so there's no swapping or substituting required; it's effortlessly satisfying without any compromise. The glaze gets spooned right into the cavities and over the cut surfaces for a second round in the oven, where it sets into something sticky and lightly caramelized at the edges. Finished with a few fresh rosemary sprigs, it looks stunning on a serving platter and tastes like something you'd order at a farm-to-table restaurant.
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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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