Barley Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take it somewhere truly special. Coconut oil and pure maple syrup form a sticky, golden glaze that cooks down into something almost candy-like at the edges, while Ceylon cinnamon, ginger, and turmeric add a warm, subtly complex spice that keeps every bite interesting. The technique is straightforward — slice, brush, flip, and roast — but the results look stunning on a serving platter, especially finished with a scatter of fresh thyme. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear: every ingredient here is a whole food or single-source pantry staple with no grain derivatives hiding in the mix. That matters more than it might seem, since glazes and spice blends can sometimes sneak in unexpected fillers. This dish works beautifully as a side for a holiday spread or a weeknight dinner when you want something a little more elevated than the usual roasted vegetable. Serve it warm straight from the oven and watch it disappear fast.
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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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