AIP Friendly Maple Glazed Acorn Squash Rings
These caramelized squash rings hit that perfect sweet-savory note, with a glossy maple glaze that bubbles and deepens in the oven until the edges turn a rich, burnished gold. The whole dish comes together with just a handful of clean, compliant ingredients — coconut oil, pure maple syrup, and a warming blend of Ceylon cinnamon, ginger, and turmeric — so there's nothing to second-guess or swap out. For anyone navigating the autoimmune protocol, finding a side dish that genuinely feels indulgent rather than restrictive is a small victory, and this one delivers. The squash roasts up tender all the way through while the glaze caramelizes into something that tastes far more complex than the ingredient list suggests. A scatter of fresh thyme over the top adds a herby, aromatic finish that keeps the sweetness from feeling one-dimensional. This makes four servings and works beautifully alongside a simple protein, or honestly just on its own as a cozy, satisfying plate.
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1.5 lb each)
- 2 tbsp coconut oil, melted
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Trim the stem end off each acorn squash, then cut each squash crosswise into 1-inch rings. Use a spoon to scoop out the seeds and stringy fibers from the center of each ring, leaving a clean opening.
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