Beef 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 smells so good. Roasted at high heat until the edges go deep golden and sticky, they hit that perfect balance of sweet, warm, and savory all at once. The glaze comes together from coconut oil, pure maple syrup, and a trio of spices — Ceylon cinnamon, ginger, and turmeric — that give every bite a gentle, aromatic depth without any heaviness. Cutting the squash crosswise into rings is a small move that pays off big, creating more surface area for the glaze to caramelize and giving each piece a beautiful, almost jewel-like shape on the platter. A scatter of fresh thyme at the end adds a herby brightness that keeps the sweetness from feeling one-note. This is a completely plant-based dish built entirely around produce, pantry spices, and natural sweetener, so there's nothing to swap out or work around — it's straightforwardly satisfying from start to finish. Whether it anchors a holiday spread or rounds out a weeknight dinner, this one earns its place at 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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