Carrageenan Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's great pleasures, and these caramelized rings deliver everything you want — tender, golden flesh with a sticky-sweet glaze that smells incredible coming out of the oven. The maple syrup, coconut oil, Ceylon cinnamon, ginger, and turmeric come together into a glaze that deepens and caramelizes at the edges in the most satisfying way. Every ingredient here is straightforward and whole, which matters when you're trying to avoid hidden additives like carrageenan that sneak into processed sauces, flavored oils, and pre-made glazes. Making your own glaze from scratch takes about two minutes and puts you fully in control of what goes on the table. The optional fresh thyme scattered over the top at the end adds a subtle herbal note that makes the whole dish feel a little more special. These rings work beautifully as a side for a holiday spread or a weeknight dinner when you want something that looks impressive without a lot of effort.
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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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