Legume Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take that seasonal magic to a whole new level. Coconut oil and pure maple syrup form a sticky, golden glaze that crisps beautifully at the edges, while Ceylon cinnamon, ginger, and turmeric layer in a warmth that feels almost festive. The rings come out of the oven tender all the way through with those irresistible caramelized edges that make everyone reach for seconds. For anyone navigating a legume-free lifestyle, this kind of side dish is a genuine win — no hidden ingredients to second-guess, just whole, straightforward produce and pantry staples. A scatter of fresh thyme over the top adds a subtle herbal note that balances all that sweetness perfectly. It works beautifully alongside a roast, as part of a holiday spread, or honestly just on its own with a fork straight from the pan.
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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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