Wheat Free Rosemary-Garlic Roasted Acorn Squash
Roasted acorn squash is one of those dishes that looks impressive on the table but asks very little of you in the kitchen. The squash halves go into the oven cut-side down first, which coaxes out deep, golden caramelization before they're flipped and filled with a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric. That glaze seeps into the tender flesh during the final roast, creating edges that are lightly sticky and caramelized in the best possible way. Every ingredient here is naturally free of wheat and gluten — no swaps, no substitutions, no label-reading required. Coconut oil does the heavy lifting in both the initial roast and the glaze base, giving the whole dish a subtle richness that pairs beautifully with the earthy squash. This is the kind of side that earns compliments at a dinner party but is genuinely easy enough for a weeknight. Serve it straight from the pan with a few fresh rosemary sprigs and watch it disappear.
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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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