Lactose 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 stands in beautifully for butter, carrying the maple glaze across both sides of each ring and crisping up into those gorgeous, deep-golden edges as it roasts. The combination of Ceylon cinnamon, ginger, and turmeric gives the glaze a warm, layered spice that feels far more complex than the short ingredient list suggests. Every component here is naturally free of dairy, so there's no swapping or substituting required — it just works, straight from the recipe. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. These are stunning enough to anchor a holiday table but easy enough to pull off on a weeknight when you want something a little more exciting than a plain side dish. Serve them warm and watch them disappear fast.
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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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