Gluten Free 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 glossy glaze that deepens and crisps at the edges in the oven, while Ceylon cinnamon, ginger, and turmeric add a warm, subtly complex spice that makes every bite feel intentional. The whole thing is naturally free of gluten without any substitutions or specialty products — just real, whole ingredients that happen to work beautifully together. That's the kind of recipe worth keeping around, because there's no compromise in flavor or texture. Flipping the rings halfway through roasting ensures both sides get that gorgeous caramelized finish, and a scatter of fresh thyme at the end adds a herby brightness that balances the sweetness perfectly. Whether you're serving this as a weeknight side or bringing it to a holiday table, it looks far more impressive than the effort involved.
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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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