Citrus Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this version leans hard into the season with a warm, spiced maple glaze that caramelizes beautifully in the oven. The combination of Ceylon cinnamon, ginger, and turmeric gives each ring a gently complex depth that feels anything but plain, while the coconut oil helps the glaze cling and brown at the edges in the most satisfying way. Many sweet squash recipes sneak in orange juice or zest to brighten the glaze, but this one achieves that same sense of warmth and balance entirely through spice — no citrus required. Cutting the squash into rings rather than wedges means more surface area for that sticky glaze to do its thing, and the presentation is genuinely stunning on a serving platter. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. It works beautifully as a side for a holiday spread or a weeknight dinner when you want something a little special 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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