Caffeine Free Maple Glazed Acorn Squash Rings
These roasted acorn squash rings are the kind of side dish that makes people stop mid-conversation and ask what's in them. The natural sweetness of the squash deepens beautifully in a hot oven, and the glaze — built from pure maple syrup, coconut oil, and a warm trio of Ceylon cinnamon, ginger, and turmeric — caramelizes into something almost lacquer-like at the edges. Every ingredient here is completely free of stimulants, so you can serve this at any meal without a second thought, whether you're avoiding caffeine for health reasons or simply prefer to keep your plate clean and uncomplicated. The prep is straightforward: slice, scoop, brush, and roast. Flipping the rings halfway through is the one step you don't want to skip, since it ensures that sticky glaze gets evenly golden on both sides. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. It's the kind of effortless, show-stopping vegetable that earns a permanent spot in your weeknight rotation.
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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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