Macadamia Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver everything you want from the season in a single, stunning dish. The glaze comes together with just coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — ingredients that build real depth without relying on any nuts whatsoever. That combination of spices gives the squash a gently exotic warmth that goes way beyond a basic butter-and-brown-sugar situation. As the rings roast, the maple syrup caramelizes at the edges and turns deeply golden, creating those slightly crispy, sticky bits that everyone fights over on the platter. Flipping them halfway through is the small move that makes a big difference, ensuring even browning on both sides. A scatter of fresh thyme at the end adds a herby, savory note that keeps the whole thing from tipping too sweet. This is the kind of side dish that looks impressive enough for a holiday table but is genuinely simple to pull off any night of the week.
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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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