High Fructose Corn Syrup Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this version delivers all the caramelized, warmly spiced goodness you'd want without a drop of high fructose corn syrup anywhere near it. So many store-bought glazes and sauces sneak in cheap sweeteners, but here pure maple syrup does all the heavy lifting — and it shows in the depth of flavor. The glaze comes together in a single bowl, blending coconut oil, maple syrup, Ceylon cinnamon, ginger, and turmeric into something that smells absolutely incredible the moment it hits a hot oven. As the rings roast, the edges caramelize into a deep, lacquered golden finish that looks far more impressive than the effort involved. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a holiday spread or just a quiet weeknight dinner.
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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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