Cashew Free Maple Glazed Acorn Squash Rings
Roasted acorn squash gets a serious glow-up here, transformed into caramelized rings that are equal parts stunning and deeply satisfying. The glaze is built from coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — ingredients that come together into something that smells absolutely incredible as it bubbles and darkens in the oven. Every component in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky additives hiding in a sauce or spice blend. The technique is straightforward: brush, roast, flip, and roast again until the edges hit that perfect deep-golden caramelization. A scatter of fresh thyme at the end adds a herby brightness that keeps the sweetness from feeling one-note. This is the kind of side dish that looks like it took serious effort but really just asked you to slice some squash and trust the oven. Serve it warm alongside a holiday spread or a simple weeknight dinner and watch it disappear fast.
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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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