Dairy Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver all the warmth and sweetness you want from a seasonal side dish. Coconut oil steps in as the fat here, giving the glaze a rich, slightly tropical depth that pairs beautifully with pure maple syrup and the gentle heat of ginger and turmeric. Ceylon cinnamon keeps things fragrant without being overpowering, and the whole combination caramelizes into something genuinely stunning at the edges. There's no butter, no cream, no hidden dairy to worry about — just clean, whole ingredients that happen to taste incredible together. The technique is simple: brush, roast, flip, and watch the magic happen in your oven. A scatter of fresh thyme at the end adds a savory note that keeps the dish from tipping too sweet. Whether you're serving it alongside a holiday spread or a quiet weeknight dinner, these rings are the kind of thing people ask about before they even sit down.
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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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