Honey Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver everything you want — tender, golden flesh with deeply spiced, sticky edges that practically beg to be eaten straight off the pan. The glaze is built entirely from pure maple syrup and coconut oil, so there's no honey involved at any step, making this a genuinely safe and satisfying choice for anyone avoiding bee-derived sweeteners. Ceylon cinnamon, ginger, and turmeric give the glaze a warm, layered complexity that goes well beyond a basic side dish. The technique is straightforward: brush, roast, flip, and let the oven do the heavy lifting while the maple caramelizes into something almost candy-like around the edges. A scatter of fresh thyme at the end adds a herby brightness that keeps the whole thing from feeling too sweet. This is the kind of dish that looks impressive on a table but asks very little of the cook — a rare and wonderful combination.
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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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