Eggless Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take it somewhere truly special. Coconut oil and pure maple syrup form a sticky, golden glaze that gets beautifully burnished in the oven, while Ceylon cinnamon, ginger, and turmeric add a warm, subtly complex spice that makes every bite feel intentional. The technique is straightforward — slice, scoop, brush, and roast — so even a weeknight dinner can feel a little elevated. Because the glaze is built entirely from pantry-friendly plant-based ingredients, there's no need to worry about hidden egg-based binders or coatings that sometimes sneak into store-bought glazed vegetable dishes. A scatter of fresh thyme over the top at the end adds a herby brightness that balances all that sweetness perfectly. These rings look stunning on a serving platter and work just as well as a showstopping side for a holiday table as they do alongside a simple weeknight protein.
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!