Mushroom Free Maple Glazed Acorn Squash Rings
Acorn squash gets a serious glow-up here, roasted into tender, caramelized rings that are sweet, warmly spiced, and genuinely stunning on a plate. The glaze comes together with coconut oil, pure maple syrup, Ceylon cinnamon, ginger, and turmeric — a combination that smells incredible in the oven and tastes even better once it crisps up at the edges. Because the whole dish is built around whole vegetables and pantry spices, there's no need to scan labels or second-guess any ingredient for hidden fungi or fungal derivatives. The technique is straightforward: slice, glaze, roast, flip, and let the oven do the heavy lifting until the rings are fork-tender and deeply golden. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. This one works just as well as a weeknight side as it does as a centerpiece dish for a holiday spread — and it's the kind of recipe that earns compliments every single time.
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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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