Black Pepper Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver everything you want from a seasonal side dish — tender, golden flesh with a sticky-sweet glaze that smells absolutely incredible coming out of the oven. The maple syrup and coconut oil meld together into a rich coating that crisps and deepens at the edges, while Ceylon cinnamon, ginger, and turmeric bring warmth without any heat or bite. For anyone navigating a black pepper sensitivity, this kind of recipe can feel like a breath of fresh air — the spice blend here is intentionally built around fragrant, earthy notes rather than pungency, so every ingredient earns its place. Scattering fresh thyme over the top at the end adds a herby lift that makes the whole platter feel a little more special. The prep is straightforward: slice, scoop, glaze, and roast — no complicated technique required. These rings are stunning enough to anchor a holiday table but easy enough to pull off on a regular weeknight.
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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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