Fructose Free Maple Glazed Acorn Squash Rings
Roasted acorn squash rings glazed with pure maple syrup and warm spices are the kind of side dish that makes people stop mid-conversation to ask what smells so good. The squash caramelizes beautifully in a hot oven, turning deep golden at the edges while staying tender and almost buttery inside. Ceylon cinnamon, ginger, and turmeric give the glaze a gentle, layered warmth that feels sophisticated without requiring any fuss. For anyone managing fructose intake, acorn squash is a naturally well-tolerated option, and pure maple syrup is used here in a modest amount that coats rather than saturates — no high-fructose corn syrup or fruit-derived sweeteners anywhere in the recipe. Coconut oil helps the glaze cling and encourages that gorgeous caramelized finish you want from a roasted vegetable. A scatter of fresh thyme at the end adds a herby brightness that cuts through the richness just enough. This one goes from cutting board to table with minimal effort and maximum visual impact.
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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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