Citric Acid Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's great pleasures, and this version leans hard into everything that makes the season worth celebrating. The rings get brushed with a simple glaze of coconut oil, pure maple syrup, and warm spices — Ceylon cinnamon, ginger, and turmeric — then roasted until the edges are deeply caramelized and the flesh is fork-tender. Every ingredient here is naturally free of citric acid, which can sneak into packaged glazes, spice blends, and even some bottled syrups, so this from-scratch approach keeps things clean without any label-reading stress. The crosswise ring shape isn't just pretty — it gives you more surface area for that sticky, golden glaze to do its thing. A scatter of fresh thyme at the end adds a subtle herby note that balances the sweetness beautifully. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a roast or letting it shine as the main event.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!