Hazelnut 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's in them. Roasting brings out the squash's natural sweetness, and the glaze — built from pure maple syrup, coconut oil, and a warm trio of Ceylon cinnamon, ginger, and turmeric — lacquers each ring into something genuinely stunning. The edges go deep golden and slightly crispy while the centers stay buttery-tender, which is exactly the contrast you want on a fall or winter table. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, with no nut-based oils or hidden additives to second-guess. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. It comes together on a single sheet pan with minimal prep, so the effort is low even when the results look impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!