Vegetarian Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is already a fall favorite, but this version takes things to a whole new level with a savory-sweet glaze that makes the most of every ingredient in the pan. The squash halves go into the oven cut-side down first, building a deep golden crust before they're flipped and filled with a fragrant mixture of minced garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze caramelizes at the edges during the second roast, turning each half into its own little bowl of concentrated, herby goodness. Coconut oil ties everything together and gives the whole dish a subtle richness that feels indulgent without being heavy. It's the kind of recipe that looks impressive on a serving platter but comes together with minimal effort and a short ingredient list. Whether you're building a plant-based holiday spread or just want a stunning weeknight side, this one earns its place at the table.
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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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