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Rosemary Roasted Acorn Squash


• 1 acorn squash, sliced

• 1 Tbsp coconut oil

• 4-5 sprigs fresh rosemary

• 1/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• drizzle of honey or maple syrup

• sea salt, black pepper


  1. Preheat oven to 400°F.

  2. Wash squash, and slice into 1/4-1/2-inch-thick slices.

  3. Remove rosemary leaves from stem.

  4. In a large bowl, coat squash with coconut oil, rosemary, cinnamon, nutmeg, salt and pepper.

  5. Line a baking sheet with parchment paper.

  6. Place squash slices on the parchment lined baking sheet. Leave room between the slices.

  7. Bake in the oven for 20 minutes. Add a drizzle of honey or maple syrup, flip squash, bake for 15-20 more minutes.

  8. Turn oven on broil for final 1-2 minutes before removing from oven and serving. Enjoy!

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