Chicken Free Maple Glazed Acorn Squash Rings
Acorn squash roasted until caramelized and tender is one of fall's great pleasures, and this version takes it somewhere truly special. The glaze brings together pure maple syrup, coconut oil, and a warm trio of Ceylon cinnamon, ginger, and turmeric — flavors that deepen beautifully in a hot oven and turn the edges of each ring a gorgeous, sticky amber. Cutting the squash crosswise into rings rather than wedges gives you more surface area for that glaze to cling to, which means more caramelization in every single bite. The whole thing comes together on one sheet pan with minimal prep, making it an easy win for weeknights or a showstopper side for a holiday table. A scatter of fresh thyme at the end adds a herby brightness that balances all that sweetness without complicating anything. This is entirely plant-based and built from pantry staples, so there's nothing to swap out or second-guess — just straightforward, stunning produce done right.
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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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