Brazil Nut 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 soaks into every ridge of the squash as it roasts, while Ceylon cinnamon, ginger, and turmeric add a warm, subtly spiced depth that makes the whole kitchen smell incredible. The technique is straightforward — slice, brush, flip, and let the oven do the heavy lifting — but the result looks stunning on a serving platter, especially finished with a scatter of fresh thyme. For anyone navigating tree nut concerns, this recipe is a genuinely safe and satisfying choice, built entirely from whole, easy-to-verify ingredients with no hidden risks lurking in the pantry. The natural sweetness of the squash intensifies as the glaze caramelizes at the edges, so every bite delivers that perfect balance of tender flesh and slightly crisp, sticky coating. It works beautifully as a holiday side dish or a weeknight vegetable that feels a little more special than usual.
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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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