Breastfeeding Friendly Maple Glazed Acorn Squash Rings
Roasted acorn squash gets a serious glow-up here, with caramelized edges, a warmly spiced maple glaze, and a gorgeous golden color that makes it look far more impressive than the effort involved. The combination of coconut oil, pure maple syrup, Ceylon cinnamon, ginger, and turmeric creates a glaze that's deeply fragrant and naturally sweet — no refined sugar, no mystery additives. For anyone navigating the extra nutritional demands of nursing, it's reassuring to reach for a dish built entirely from whole, recognizable ingredients. Acorn squash is a great source of vitamins and fiber, and the anti-inflammatory spices like turmeric and ginger are a welcome bonus. The rings roast up beautifully tender in the oven, with caramelized edges that practically melt in your mouth, and a scatter of fresh thyme at the end adds a herby brightness that keeps things from feeling too sweet. It works as a stunning side dish alongside roasted chicken or grains, but honestly it's satisfying enough to eat on its own straight off the baking sheet.
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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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