MSG Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this version takes it somewhere truly special with a warm, caramelized glaze that hits every note — sweet, earthy, and just a little spiced. The combination of pure maple syrup, Ceylon cinnamon, ginger, and turmeric creates a glaze that bubbles and deepens in the oven, turning the edges of each ring into something almost candy-like. Coconut oil keeps the whole thing completely clean and plant-based, with no hidden additives or flavor enhancers to worry about — just real, whole ingredients doing all the work. For anyone navigating sensitivity to processed flavor compounds, this kind of from-scratch cooking is exactly where you want to be, because every single ingredient is right there in front of you. The rings come out fork-tender with gorgeous golden edges, and a scatter of fresh thyme at the end adds a herby lift that keeps the sweetness from feeling heavy. It works beautifully as a side dish for a holiday spread or a weeknight dinner when you want something that looks far more impressive than the effort required.
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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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