BHA & BHT Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this glazed version takes it somewhere truly special. The rings come out of the oven tender and caramelized, with a deep golden crust that smells like warm spice and toasted maple. Coconut oil, pure maple syrup, Ceylon cinnamon, ginger, and turmeric do all the heavy lifting here — every single ingredient is whole and recognizable, which matters a lot when you're trying to avoid synthetic preservatives like BHA and BHT that sneak into so many packaged sauces and flavored oils. There's no processed shortcut in sight, just real food doing what real food does best. The technique is straightforward: slice, glaze, roast, flip, and let the oven work its magic until the edges turn sticky and deeply caramelized. A scatter of fresh thyme at the end adds a herby brightness that keeps the sweetness from feeling heavy. This is the kind of side dish that earns compliments without requiring much effort at all.
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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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