Gut Friendly Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of those dishes that feels indulgent but is actually doing a lot of good work behind the scenes. The squash itself is rich in fiber and antioxidants, and the warming spices here — Ceylon cinnamon, ginger, and turmeric — are all well-regarded for their gut-supportive properties. Coconut oil and pure maple syrup keep the glaze clean and free from anything processed or hard to digest, so every bite is as gentle as it is delicious. As the rings roast, the natural sugars caramelize into deep, golden edges that look almost too pretty to eat. The technique is straightforward: brush, roast, flip, and let the oven do the heavy lifting. A scatter of fresh thyme at the end adds a herby brightness that ties the whole thing together beautifully. This is the kind of side dish that earns a permanent spot on your rotation.
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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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