Nightshade Free Maple Glazed Acorn Squash Rings
Acorn squash is one of those vegetables that genuinely shines when it gets a little heat and sweetness, and these caramelized rings deliver exactly that. Coconut oil and pure maple syrup form a glaze that bubbles and deepens in the oven, coating each ring in something that tastes almost like candy but still feels like a proper side dish. Ceylon cinnamon, ginger, and turmeric bring a warm, layered spice that makes the whole kitchen smell incredible while they roast. For anyone navigating a nightshade-free lifestyle, squash-based dishes like this are a genuine gift — no substitutions needed, no ingredients to second-guess, just naturally compliant and delicious from the start. The technique is straightforward: slice, glaze, roast, flip, and watch the edges turn that deep golden color that signals everything is perfectly caramelized. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. Whether it lands on a weeknight dinner table or a holiday spread, this one earns its place.
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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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