Gelatin Free Maple Glazed Acorn Squash Rings
These caramelized acorn squash rings are the kind of side dish that makes people stop mid-conversation to ask what smells so good. Roasted at high heat until the edges go deep golden and sticky, they deliver that perfect balance of earthy sweetness and warm spice from Ceylon cinnamon, ginger, and a touch of turmeric. The glaze is nothing more than coconut oil and pure maple syrup — no hidden additives, no thickeners, nothing that would raise a flag for anyone avoiding animal-derived setting agents. That simplicity is exactly what makes it work so well, both flavor-wise and for keeping the ingredient list clean and trustworthy. A scatter of fresh thyme at the end adds a subtle herbal lift that keeps the whole dish from tipping into dessert territory. This is an effortless, naturally wholesome recipe that fits beautifully on a holiday table or alongside a weeknight roast without any fuss.
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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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