Fish Free Maple Glazed Acorn Squash Rings
Roasted acorn squash gets a serious upgrade here, with caramelized edges, warm spice, and a sticky-sweet glaze that makes this dish feel genuinely special. Coconut oil and pure maple syrup form the base of that glaze, deepened by Ceylon cinnamon, ginger, and a touch of turmeric for a color and flavor combination that looks as good as it tastes. Everything is completely plant-based and built from pantry staples, so there's zero concern about hidden seafood derivatives or fish-based sauces sneaking into the mix. The rings roast at high heat until tender through the middle and gloriously golden at the edges — that caramelization is where all the magic happens. A scatter of fresh thyme at the end adds a subtle herby note that balances the sweetness beautifully. This works just as well as a showstopping side for a holiday table as it does on a quiet weeknight when you want something a little more interesting than your usual vegetables.
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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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