Almond Free Maple Glazed Acorn Squash Rings
These caramelized acorn squash rings are the kind of side dish that makes people stop mid-conversation to ask what's in them. Roasted at high heat until the edges go deep golden and sticky, they hit that perfect sweet-savory balance thanks to pure maple syrup, warm Ceylon cinnamon, ginger, and a whisper of turmeric. Coconut oil helps the glaze cling and caramelize beautifully, giving each ring a lacquered finish that looks far more impressive than the effort involved. The whole thing comes together with a quick whisk and a brush — no complicated technique required. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients from start to finish, so there's nothing to swap or second-guess. A scatter of fresh thyme over the top at the end adds a subtle herby contrast that keeps the sweetness from feeling one-note. Serve them warm as a showstopping fall side or a vegetable centerpiece that genuinely earns its place on the table.
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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
- 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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